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5 from 1 vote

Cocktail Friday: Rhubarb Blush Sour and Rhubarb syrup

Make your own rhubarb syrup to use in the rhubarb blush sour cocktail.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Cocktail
Author: Lucy Parissi | Supergolden Bakes


  • <b>Rhubarb syrup</b>
  • Makes about 250ml 1 cup
  • 450 g | 1 pound fresh rhubarb cut into disks
  • 100 g | 3.5oz | 1/2 cup sugar
  • 125 ml | 4.2fl oz | 1/2 cup water
  • <br>
  • <b>Rhubarb Blush Sour<b/>
  • 60 ml | 2oz gin
  • 60 ml | 2oz rhubarb syrup
  • 30 ml | 1oz fresh lemon juice or more to taste
  • 30 ml | 1 oz egg white
  • edible rose petal to garnish optional
  • Notes:


  • Make the rhubarb syrup: put all the ingredients into a medium pot and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot.
  • Strain through a fine sieve into a measuring jug. Leave the fruit to drain for a few hours and then use a funnel to transfer to a bottle or other suitable container. Keep in the fridge for up to four weeks.
  • Make the cocktail. Put all the ingredients into a cocktail shaker. Add plenty of ice and shake hard for 30 seconds.
  • Strain into two rocks glasses filled with crushed ice. Garnish with a rose petal.


To make this into a Rhubarb Gin Fizz pour into a tall glasses filled with ice and top with soda water.
Divide between two champagne flutes and top up with chilled Prosecco to make Rhubarb French 75.