Rhubarb Sour
by
Lena Flaten
A classic sour with a twist from wild herbs and lemonade!
Angelica is native to Northern and Central Europe, and is widely cultivated for both its medicinal and culinary uses. The leaves are rich in essential oils and have a distinct aroma and flavor.
At Flammans Skafferi, angelica that is foraged in the wild is used to flavor cocktails and lemonades.
- Level
Basic
- Cooking
2h+
- Overral
2h+
- Ready
Gin
40mlLemon Juice
30mlEgg White
1Ice Cube
as neededRock Ice
1
Rhubarb Lemonade
Rhubarb
3kgWhite Sugar
1kgLemon
1Water
3l
Equipment
Cocktail Shaker
Steam Juicer
Gin
40mlLemon Juice
30mlEgg White
1Ice Cube
as neededRock Ice
1
Rhubarb Lemonade
Rhubarb
3kgWhite Sugar
1kgLemon
1Water
3l
Equipment
Cocktail Shaker
Steam Juicer
Rhubarb Sour
Lena Flaten
Remove the leaves and chop the stalks from 3Kg of rhubarb
Transfer the chopped rhubarb to the steam juicer strainer
Add 3L of water to the juicer pot
Assemble the steam juicer and boil over medium heat until no more juice is coming out
Transfer the rhubarb juice to a medium pot
Add 1 cup of sugar and whisk to dissolve
Bring it to a simmer and remove any foam from the top
Add the zest from ½ a lemon and remove from the heat
Transfer to a clean bottle and refrigerate until chilled. The rhubarb lemonade is ready
Fill the cocktail shaker with ice cubes
Add 30ml of lemon juice, 40ml of gin, and 30ml of the Rhubarb Lemonade
Shake it to combine
Add 1 egg white and shake it again
Strain into a glass with 1 rock ice. You can add flowers and herbs when making your ice for an extra touch. The rhubarb sour is ready
Cheers!