• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 1
    OK

    Mezcal Rhubarb Sour

    You can cook seasonally at the bar as well as you do in the kitchen. This pretty pink drink is a blush color from a quick rhubarb syrup but packs a punch from the smoky mezcal.


    Ingredients
    For the Rhubarb Syrup
    1
    cup
    chopped rhubarb
    1
    cup
    sugar
    For the Drink
    1
    part
    Mezcal
    1
    part
    fresh lime juice
    1
    part
    Rhubarb Simple Syrup
    1
    large egg white
    Directions
    To make the syrup, put the rhubarb, sugar and 1 1/4 cups water in a medium pot. Bring to a boil over medium heat, stirring occasionally until sugar dissolves. Reduce the heat to a simmer and cook until rhubarb is soft and falling apart, 20 to 25 minutes.
    Strain through a fine-mesh sieve and cool the syrup before using. You can either discard the rhubarb or save for mixing into plain yogurt or spreading on toast. Syrup will keep covered in the refrigerator for up to 3 weeks.
    To make the drink, combine all the ingredients in a cocktail shaker with ice. Shake vigorously until the outside of the shaker becomes frosty. Strain into a chilled glass.

    The base number of servings for this recipe is 1
    OK

    Categories 

    Cocktail

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