Rhubarb Bourbon Sour
From Katelyn, Yorkville CSAFrom Katelyn, who sent in this new way to use rhubarb. I hope we have enough rhubarb. And bourbon! For a less intoxicating drink, reduce the amount of bourbon.
Equipment
- Cocktail shaker, chilled glasses
Ingredients
- 1 1/2 cups rhubarb, chopped
- 1 cup sugar
- 3/4 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/2 tsp vanilla extract
- ice
- 6 oz bourbon
- few drops bitter
- rhubarb stalks for garnish (optional)
Instructions
- Combine the rhubarb, sugar, lemon juice, and water in a medium saucepan. Bring to a simmer over low heat and simmer gently until the rhubarb is completely soft and the mixture is syrupy, about 8-10 minutes. Keep an eye on it to make sure it doesn’t boil over.
- Strain the liquid into a bowl or glass jar. Stir the vanilla extract into the rhubarb syrup. Keep the stewed rhubarb for another use.
- For each cocktail: add ice, 1 part rhubarb syrup, 1 part bourbon (about an ounce), and a few drops of bitters to a cocktail shaker. Shake vigorously for 20-30 seconds, until foamy, then strain into a chilled glass. Garnish with extra rhubarb stalks if desired, and serve immediately.