Rhubarb is one of our favourite vegetables to grow here at Cupitt’s Estate and this winter it is thriving! We’ve had so many wonderful uses for this unique and yummy veggie but nothing really compares to making a syrup. Perfect to pour over ice cream or have in a cocktail, you definitely want to try this recipe!

If you can’t get a hold of any rhubarb, we love to use strawberries too. Or both!

This Rhubarb Sour is a really delightfully sweet and tangy cocktail you’ll want to make again and again. We use vodka& gin here, but you can swap it out with just about any of your favourite spirits.

We get a beautifully fluffy texture using aquafaba (chickpea brine) but you can also use egg whites. We love chickpea brine because it’s vegan and means we don’t waste anything when soaking our chickpeas!

Next time you’re cracking open a can of chickpeas, store the brine in a container and freeze it. It’s a zero food waste & vegan alternative, plus another excuse to make a cocktail!

We hope you love this recipe as much as we do, if you create this at home don’t forget to tag us on Instagram using @cupitt – we’d love to see your creations.

Rhubarb Syrup Recipe

Ingredients

2-3 stalks fresh rhubarb, chopped

1 cup sugar

1 cup water

1 strip lemon peel

Method

Bring all of the ingredients to the boil over medium-high heat, stirring occasionally.

Reduce to a medium-low heat until the rhubarb begins to breakdown, usually around 5-8 minutes. The syrup will begin to thicken as it breaks down.

Use a strainer to drain the solids out of the syrup, encouraging parts that are stuck through the strainer as you go.

Cover & keep in the fridge until cool. This will store up to 5 days in an airtight container, or freeze it if you’d like to!

Rhubarb Sour Recipe

Ingredients

1½ oz base spirit (mezcal, gin, whiskey, tequila, white rum, vodka, or sparkling wine)

1 egg white or 1 oz aquafaba (chickpea brine)

1 oz lemon juice

1 oz rhubarb syrup

1 strip rhubarb ribbon, for garnish

Method

Add your choice of spirit, the rhubarb or strawberry syrup, lemon juice, and aquafaba to a cocktail shaker. Dry shake for 15-20 seconds.

Add ice to the shaker and shake again until the shaker gets really cold. Strain into a coupe glass, garnish with rhubarb ribbon or wheel of lemon.

Take a photo for us, sip & enjoy!