This Rhubarb Bourbon Sour, made with a honey‑rhubarb simple syrup, is a bright, seasonal variation on the classic sour—tart, slightly sweet, and perfect for spring and summer sipping.
The Rhubarb Bourbon Sour balances the rhubarb’s bright tartness with a honey simple syrup, fresh lemon juice, and your favorite bourbon. It’s an easy, elegant cocktail that highlights seasonal produce.
Why you’ll love this recipe
- Celebrates rhubarb season with fresh flavor
- Simple to make with pantry-friendly steps
- Great way to enjoy a seasonal cocktail at home
Ingredients and substitutions
Notes on key ingredients and easy swaps—see the recipe card below for exact measurements and full instructions.
Using seasonal fruit and herbs in a simple syrup brightens cocktails. For this drink, a honey‑based simple syrup pairs especially well with rhubarb’s tart, earthy flavor.
Fresh rhubarb – Adds a distinctive tartness that balances the honey and bourbon. Choose firm, deep‑pink stalks for the best color and flavor. If unavailable, frozen rhubarb works—thaw and drain before use.
Honey – A honey simple syrup gives floral, earthy notes and keeps the recipe free of refined sugar. If you prefer, maple syrup can be substituted for a deeper, richer profile.
Lemon juice – Fresh lemon juice provides the drink’s bright acidity. Avoid bottled lemon juice for best flavor.
Bourbon – Pick a bourbon with vanilla or caramel notes to complement the syrup. Rye whiskey can be used as a spicier alternative.
How to make a rhubarb bourbon sour
Step 1: Combine water, honey, and chopped rhubarb in a medium saucepan. Heat over medium until the honey dissolves and the rhubarb softens and breaks down.
Step 2: Allow the mixture to cool and steep, then strain through a fine mesh strainer. Refrigerate the syrup in an airtight container.
Step 3: Add bourbon, lemon juice, and rhubarb syrup to a shaker filled with ice. Shake until well chilled.
Step 4: Strain into a rocks glass over fresh ice and garnish with a rhubarb stalk or lemon wheel if desired.
Equipment
Essential tools for an easy process:
- Small saucepan — for making the rhubarb honey syrup; a heavy‑bottomed pan helps prevent scorching.
- Fine mesh strainer — to strain rhubarb solids for a smooth syrup.
- Cocktail shaker (or a mason jar with lid) — for chilling and mixing.
- Jigger or measuring cup — for accurate proportions.
- Rocks or coupe glass — for serving and presentation.
Top tips for the perfect rhubarb bourbon sour
- Mash the rhubarb just enough while cooking so the syrup takes on color and flavor—no need to puree.
- Use crisp raw rhubarb stalks for garnish or make a thin ribbon; a lemon wheel also makes a bright garnish.
- Store extra syrup in a sealed container in the refrigerator for up to one to two weeks; discard if it becomes cloudy or fizzy.
FAQs
No—basic kitchen tools and an inexpensive cocktail shaker are sufficient. A jigger and silicone ice tray are handy for consistency and presentation.
Yes. Frozen rhubarb can go straight into the saucepan; it may take a bit longer to come up to temperature.
When in season, rhubarb is commonly available at grocery stores and farmers markets. Frozen rhubarb is a reliable year‑round option.
Stored in an airtight container, the syrup will keep about 1 to 2 weeks. Discard if it develops off scents or cloudiness.
More cocktail recipes
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Ginger Berry Vodka Cocktail
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Gin Gimlet Cocktail with Mint
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Frozen Honeydew Daiquiris
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📖 Recipe
Rhubarb Bourbon Sour Cocktail
Ingredients
Rhubarb Simple Syrup
- ½ cup honey
- ½ cup water
- 1 cup chopped rhubarb
Cocktail
- 2 ounces Bourbon
- ¾ ounce fresh lemon juice
- 1 ounce rhubarb simple syrup
- Piece of rhubarb for garnish (optional)
Instructions
For the Rhubarb Simple Syrup:
- Add honey, water, and chopped rhubarb to a small saucepan. Bring to a simmer, then reduce heat to low and cook for about 10 minutes, stirring occasionally, until the rhubarb breaks down and the honey dissolves. Remove from heat and cool.
- Once cool, strain into an airtight container and refrigerate.
For the Rhubarb Bourbon Sour:
- Add bourbon, lemon juice, and rhubarb simple syrup to a shaker filled with ice. Shake vigorously until chilled.
- Strain into a rocks glass over fresh ice.
- Garnish with a piece of rhubarb or a lemon wheel, if desired.
Notes
- If you prefer a corn‑based bourbon because of sensitivity to grain‑based products, choose a 100% corn bourbon as an alternative.
- Extra rhubarb stalks make an attractive garnish; you can also add a lemon wheel for brightness.
- Store leftover simple syrup in a sterilized, airtight container in the refrigerator for up to one to two weeks.
Nutrition
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Carbohydrates: 35g
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Protein: 1g
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