The cocktail force has been strong in our home lately. Since my boyfriend left for work before I was done shooting, I double fisted these rhubarb sours solo (and braless, because who the hell cares at this point). I’ve slowly let myself go in terms of general maintenance/appearance and I can’t really say that I’m mad about it. I mean, the two hours I’d normally waste blow-drying my hair can now be spent in the backyard with cocktails in hand. Should I be concerned about the fact that I haven’t styled (or washed) my hair in over four days and that the only fruit I’ve ingested is the fermented kind? Meh. I’ll pick that battle another day. Come to think of it, I encourage everyone to drink these rhubarb sours braless with a dirty quaff. The bougie drink is enough to counter whatever decrepit state you’re in and in the off-chance that it isn’t, you’ll be too inebriated to care. See? Cocktails can fix any problem.
Scroll below for this perfectly tart Rhubarb Sour recipe and if you haven’t already, don’t forget to subscribe! 🙂
Here’s what you’ll need:
- 2 oz rhubarb syrup
- 1 oz fresh orange juice
- 2 oz brandy
- 1 egg white
- 2 dashes orange bitters
- Rhubarb curls, to garnish
For the rhubarb syrup:
- 3 stalks fresh rhubarb, chopped
- 1 cup sugar
Here’s what you’ll do:
- For the rhubarb syrup, combine chopped rhubarb and sugar in a small saucepan. Bring to a simmer over medium heat, then cook for 5 minutes. Remove from heat and let cool completely. Strain rhubarb and discard.
- In a cocktail shaker, combine brandy, orange juice, rhubarb syrup and egg white. Add ice and shake vigorously.
- Serve and enjoy!
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