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Rhubarb Honey Pisco Sour

Rhubarb and Honey Pisco Sour

When rhubarb is in season, a tart and refreshing Rhubarb and Honey Pisco sour is the perfect cocktail to celebrate with. 

Course Drinks
Cuisine Peruvian
Keyword cocktails with egg whites, pisco sour, rhubarb cocktails
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings 1 serving
Author Denisse

Ingredients

FOR THE RHUBARB HONEY SIMPLE SYRUP:

  • 2 stalks rhubarb chopped
  • 1/4 cup honey
  • 1/4 cup water

FOR THE PISCO SOUR:

  • 3 ounces pisco
  • 1 ounce rhubarb honey simple syrup
  • 1 ounce lime juice
  • 1 egg white
  • 2-3 dashes bitters
  • 1 piece honeycomb for garnish (optional)
  • 1 strip rhubarb thinly sliced, for garnish (optional)

Instructions

  1. In a small saucepan, combine rhubarb, honey and water and bring to a simmer over medium heat. Cook for about 5-6 minutes or until rhubarb is soft. Remove from heat and cool completely. Strain out rhubarb pieces and discard.
  2. Mix the pisco, lime juice, simple syrup, and egg white in a cocktail shaker.
  3. Add ice to fill and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.

Recipe Notes

Do not allow the honey rhubarb simple syrup to boil for too long or the syrup will be too thick once it cools.Even though this pisco sour recipe works with pasteurized egg whites from a carton, I recommend you pick fresh raw eggs.Float rinds, flower petals or fruit skins on the top of your foam to form a design.