Cocktail of the week: rhubasberry sour

A smooth springtime sip with terrific tartness

Here in Yorkshire, we’re obsessed with rhubarb – which is hardly surprising, since the finest incarnation of this iconic ingredient is grown locally in the Rhubarb Triangle. Dry-shaking (ie, without ice) egg white into a citrus-based cocktail creates a smooth, emulsified foam, but the whites are odourless and tasteless, so this will taste just as good without them (if you skip the egg, you can also skip the dry shake).

37.5ml rhubarb gin (Slingsby for preference)
12.5ml raspberry liqueur (we use Briottet Crème de Framboise)
20ml lemon juice
1 egg white
12.5ml basic sugar syrup
1 dash Angostura bitters

Continue reading…
Source: theguardian
Cocktail of the week: rhubasberry sour