No.11 Rhubarb Sour

The tart flavours of spring rhubarb are a natural in a gin sour. Similar to a classic sour, this one uses an easy-to-make rhubarb simple syrup, and egg white to smooth out the sweet and sour flavours.⁠
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Rhubarb Sour:⁠

• 40 mL Laneway No.11 Gin⁠

• 1 egg white (or about 15mL pasteurized egg whites)⁠

• 25mL rhubarb simple syrup*⁠

• 15mL fresh-squeezed lemon juice⁠

Add all ingredients to a shaker and dry shake for about 1 minute to create a frothy foam. Add ice and shake for another minute to stiffen the foam and chill the drink. Strain into a small couple glass and garnish with a shaving of fresh rhubarb (trim ends of rhubarb and peel a strip using a potato peeler).⁠ A smaller serving ensures your drink stays cold, foamy and delicious to the end.⁠
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* Rhubarb Simple Syrup⁠
This is a versatile and easy to make syrup. Add 2 cups of water and 1 cup of sugar to a medium-sized saucepan and bring to a boil, stirring until the sugar dissolves. Add 4-5 stalks of chopped fresh rhubarb and simmer for 15-20 minutes, until syrup has thickened and the rhubarb is soft. Strain into a covered glass jar and store in the fridge.

Prep Time: 45 minutes
Difficulty: 3/5