Rhubarb Sour

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.

Remove the leaves and chop the stalks from <quantity>3<unit>Kg</unit></quantity> of rhubarb

Transfer the chopped rhubarb to the steam juicer strainer

Add <quantity>3<unit>L</unit></quantity> 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 <quantity>1<unit>cup</unit></quantity> of sugar and whisk to dissolve

Bring it to a simmer and remove any foam from the top

Add the zest from <quantity>½</quantity> 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 <quantity>30<unit>ml</unit></quantity> of lemon juice, <quantity>40<unit>ml</unit></quantity> of gin, and <quantity>30<unit>ml</unit></quantity> of the Rhubarb Lemonade

Shake it to combine

Add <quantity>1</quantity> egg white and shake it again

Strain into a glass with <quantity>1</quantity> clear ice. You can add flowers and herbs when making your ice for an extra touch. The rhubarb sour is ready

Cheers!

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