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 3 Kg of rhubarb
Transfer the chopped rhubarb to the steam juicer strainer
Add 3 L 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 30 ml of lemon juice, 40 ml of gin, and 30 ml 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
Yield 1 drink
Lemon Juice30 ml
Ice Cubeas needed
White Sugar1 kg