We look forward to days to come when we can head back to the bar and have a drink expertly crafted for us by the likes of award-winning bartender and cognac aficionado Sabrine Dhaliwal, bar manager at Juke Fried Chicken and brand ambassador for Belvedere and Hennessy. In the meantime, we asked her to share a season tipple to get us through the spring evenings at home. You can also hone your home bartending skills with Sabrine every week on Instagram.
Rhubarb season is upon us and it’s always been one of the first signs of spring growing up. As a kid I remember ripping rhubarb out of the ground and giving it a quick rinse then dipping it into a bowl of sugar, then watching my mom laugh as I made sweet and sour faces.
Here’s a fun and easy way to make rhubarb sour cocktail, using a rhubarb syrup and keeping the structure of rhubarb firm enough to be repurposed for baking.
Hennessy Rhubarb Sour
3 stocks rhubarb
2 cups of sugar
1.5 cups cold water
Cut up rhubarb into 1-2cm slices and set aside in a heat proof container
In a medium sauce pan on medium heat, add water and sugar, slowly melt the sugar to create a rich simple syrup. Try to not let it boil
Pour syrup over rhubarb and allow to steep for several hours or overnight in the refrigerator.
Strain off syrup from rhubarb, keep both in the refrigerator—syrup will keep for up to three weeks and rhubarb one week.
1.5 oz Hennessy Very Special
0.50 oz Rhubarb Syrup
0.75 oz Lemon Juice
Combine all ingredients in a shaker or mason jar, shake without ice to emulsify the egg white. Add ice and shake to chill and dilute, about 7-10 seconds. Garnish with rhubarb pieces and lemon oils.
Read more local cocktail recipes here.