4 ratings

Rhubarb Whiskey Sour

Sweet, tart, and oh so fresh
Rhubarb Whiskey Sour
Dakota Mackey / The Daily Meal

Most rhubarb recipes involve baking, so this is something different. It's seasonal, simple and straightforward but also an absolute delight. If you belong to a CSA, shop at a farmer's market or are simply just drawn to that bright pink, mysterious vegetable this time of year, here is your new go-to seasonal cocktail recipe. You can also mix the rhubarb syrup into seltzer or use it in mocktails and other cocktails.

Ready in
25 m
5 m
(prepare time)
Calories Per Serving


Rhubarb Whiskey Sour

  • 2 Ounces whiskey
  • 1 Ounce freshly squeezed lemon juice
  • 1 Ounce rhubarb simple syrup (recipe below)
  • Orange peel, for garnish

Rhubarb Simple Syrup

  • 3/4 Cups granulated sugar
  • 1 Cup water
  • 1 Cup chopped fresh rhubarb


Rhubarb Whiskey Sour

Step 1: In a cocktail shaker, combine 2 ounces whiskey, 1 ounce lemon juice and 1 ounce rhubarb simple syrup.

Step 2: Fill shaker with ice, cover, and shake vigorously until very cold, about 20 seconds.

Step 3: Strain cocktail into an old-fashioned or rocks glass filled with ice. Garnish with orange peel.

Rhubarb Simple Syrup

Step 1: In a saucepan combine 3/4 cup sugar and 1 cup of water; turn heat to medium-low.

Step 2: Add 1 cup of chopped rhubarb. Keep on a low simmer for 15-20 minutes until sugar has dissolved and liquid has reduced slightly and turned pink.

Step 3: Cool completely, drain and store in the fridge for up to 3 weeks or use for the cocktail recipe above.