Rhubarb Whiskey Sour
By Ashley Cucoco of Cuoco Contento
Rhubarb Whiskey Sour
By Ashley Cucoco of Cuoco Contento
Yield/Serves:
Makes 1 drink
- Rhubarb Syrup:
- ½-cup water
- ½-cup rhubarb, sliced
- 1 tablespoon honey
- Pinch kosher salt
- Whiskey Sour:
- 1-ounce rhubarb syrup
- 1-ounce whiskey or bourbon
- Juice of ½ lemon
- Pinch cardamom
- Ice cubes
- Rhubarb ribbons and lemon wheels, for garnish
In a small saucepan, add water, rhubarb, honey and salt. Bring to a boil over medium heat. Lower heat and simmer 10 minutes. Remove from the heat and let cool. Strain syrup through a mesh sieve into a reusable jar. Cover and chill until ready to use.
Combine rhubarb syrup, whiskey, lemon juice, cardamom and crushed ice in a cocktail shaker. Shake, shake, shake. Strain over ice into a short glass. Garnish with rhubarb ribbons and lemon wheels.