Rhubarb Pisco Sour


  • 3 ounces pisco, or other brandy
  • 2 ounces rhubarb simple syrup (instructions below)
  • 1 ounce lemon juice
  • 1 egg white
  • 2 cups chopped rhubarb, as deep a red as possible
  • 1 cup sugar
  • 1 cup water

Cooking Instructions

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!