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rhubarb bourbon sour in glass with ice

Rhubarb Bourbon Sour

Rhubarb adds a tartness to this take on a Bourbon Sour with a honey-sweetened simply syrup. If you are sensitive to gluten-grain-based bourbon, Hudson Baby Bourbon is a100% corn based and could be a good alternative.
Course Drinks
Cuisine American
Cook Time 10 minutes
Total Time 10 minutes
Servings 1 drink
Calories 785kcal
Author Tessa


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.


Calories: 785kcal | Carbohydrates: 175g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 563mg | Fiber: 3g | Sugar: 169g | Vitamin A: 126IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 2mg