Whisky sour will always be a classic cocktail and it's one of my favourites. However, I do like to experiment with it and adapt it to suit the season. In the spring and summer months, rhubarb is everywhere. So, what better way to enhance this classic cocktail than with rhubarb! The sharpness of the rhubarb goes well with the lemon juice, while the grenadine adds a touch of sweetness and colour. The perfect way to drink a whisky sour in summer!
Recipe by:
LAUREN - Food Photography Academy
Ingredients
for 1 person
Cocktail
| 6 cl |
whisky |
| 3 cl |
lemon juice |
| 1 ½ cl |
rhubarb syrup |
| 1 ½ cl |
grenadine syrup |
| 1 ½ cl |
aquafaba |
| some |
ice cubes |
To serve
| a little |
rhubarb, in thin stripes |
How it's done
Cocktail
Pour the whisky, lemon juice, syrups and aquafaba into the shaker. Top up the shaker with ice cubes, shake well for approx. 30 secs. Pour the cocktail through a fine sieve into a glass.
To serve
Serve the cocktail with the strips of rhubarb.
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