This Rhubarb Bourbon Sour Cocktail recipe with honey simple syrup is a refreshing and seasonal take on the classic drink.
This delicious cocktail has a beautiful red color and just the right tart and sour flavor!
If rhubarb is new to you, you'll love the flavor profile of this pink drink.
Why you'll love this recipe
- Perfect cocktail for rhubarb season
- Easy cocktail with seasonal ingredients
- Cocktails at home are inexpensive and delicious.
- Once you make the simple syrup, it lasts in the fridge to add to all sorts of recipes!
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
For this rhubarb cocktail, I made the simple syrup with honey (like in my rosemary syrup), which goes wonderfully with the tart earthiness of the spring veggie.
Fresh rhubarb - Once cooked, the stalks have a delicious tart flavor.
Honey - Making a simple syrup with honey instead of cane sugar compliments the flavors of the cooked stalks.
Lemon juice - This is what gives this drink its sour taste. Fresh lemon juice is best. It plays well with the tart veggie and sweet honey.
Bourbon - Use your favorite bourbon!
Before you start: Get out all of the ingredients.
Step 1: Add water, honey, and chopped stalks to a medium saucepan. Heat gently until the honey dissolves and the chopped pieces start to break down.
Step 2: Let this cool to steep. Strain liquid through a fine mesh strainer and store in the fridge.
Step 3: Add cocktail ingredients to a shaker and go to town!
Step 4: Place ice cubes in a cocktail glass and garnish with some extra stalks if desired.
- Mash the syrup mixture just enough so the flavors of the "rhubarb juice" will come out. We aren't pureeing it or using the pulp, so don't worry about smashing too hard. This will give our syrup and drinks that gorgeous color.
- Use extra crisp stalks of raw rhubarb or make a ribbon as a garnish. You can also add a lemon wheel.
- Store the extra simple syrup in an airtight, sealable container in the refrigerator.
No special equipment is necessary, but I highly recommend picking up a cocktail shaker for your home bar. They are inexpensive and help to chill the drink with ice as well as strain any ingredients for a really clean drink.
Other helpful equipment to have on hand includes a silicone ice cube tray and a jigger for measuring.
Definitely! Especially if you have frozen your own from the garden, go right ahead and drop it right into the saucepan. You don't have to thaw first, it will just take slightly longer to heat up and reduce.
Yes! When it is in season, you can find rhubarb in most grocery stores. Your local farmers market is another great place to find it. When it is not in season, buying frozen is an easy way to have it year-round.
More cocktail recipes
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Rhubarb Bourbon Sour Cocktail
Rhubarb Simple Syrup
- ½ cup honey
- ½ cup water
- 1 cup chopped rhubarb
- 2 ounces Bourbon
- ¾ ounce fresh lemon juice
- 1 ounce rhubarb simple syrup
- Piece of rhubarb for garnish (optional)
For the Rhubarb Simple Syrup:
- Add honey, water, and rhubarb to a small saucepan. Bring to a simmer, then turn heat to low for 10 minutes, stirring occasionally. Once honey has dissolved and rhubarb has started break down, remove from heat and allow to cool.
- Once cool, strain into an airtight container and store in the refrigerator.
For the Rhubarb Bourbon Sour:
- Add all ingredients to a shaker filled with ice. Shake.
- Strain into a rocks glass filled with ice.
- Add a piece of rhubarb as a garnish if desired.
- If you are sensitive to gluten-grain-based bourbon, Hudson Baby Bourbon is a 100% corn-based and could be a good alternative.
- Use extra stalks or make a rhubarb ribbon as a garnish. You can also add a lemon wheel.
- Store the extra simple syrup in an airtight, sterilized container in the refrigerator for up to one week.