- 3 ounces pisco, or other brandy
- 2 ounces rhubarb simple syrup (instructions below)
- 1 ounce lemon juice
- 1 egg white
- - FOR THE RHUBARB SIMPLE SYRUP -
- 2 cups chopped rhubarb, as deep a red as possible
- 1 cup sugar
- 1 cup water
Step 1: For the Rhubarb Simple Syrup: Place rhubarb, sugar and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10-15 minutes. Set aside and allow to cool.
Step 2: Strain liquid through a fine mesh sieve, pressing down on solids. Save liquid for cocktail and set solids aside (great topping for ice cream or yogurt!). Place rhubarb simple syrup in a mason jar or another airtight container and chill prior to use. It will keep in the refrigerator for about a week.
Step 3: Making the Cocktail: Place all ingredients in a cocktail shaker with lots of ice and shake vigorously for 30-60 seconds, or until egg white is frothy. Pour into a glass and serve.
Enjoy this sweet, flavorful cocktail from My Kitchen Love!