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Rhubarb Whisky Sour


Rhubarb Whisky Sour

Raid the garden to make this fresh, flavourful rhubarb syrup, then shake with Glen Moray for a summery take on a classic whisky cocktail.

1 Serving
Prep Time
A few hours

Ingredients - Rhubarb Syrup

500g Rhubarb stalks, cut into chunks 
A thumb-sized piece of fresh Ginger, grated 
400g Caster Sugar 
Juice of 1 Lemon 600ml water 


Put all ingredients into a large pan. Bring to the boil, then simmer for 30 minutes until soft. Remove from heat and strain with a sieve into another pan. Cool and pour into sterilised bottles or jars. Makes 800ml keeps in fridge for one month.

To make one Rhubarb Whisky Sour

50ml Glen Moray Elgin Classic 
25ml Lemon Juice 
25ml Rhubarb Syrup 
1/2 white from A fresh Egg


Shake all ingredients vigorously in a cocktail shaker with a good scoop of ice. Strain into a chilled glass and enjoy. 

About the Creator

The Thirsty Gardeners

Allotment swashbuckling diggers and swiggers….Nick Moyle and Rich Hood are the Two Thirsty Gardeners, writers and bloggers who turn home grown and foraged ingredients into a variety of drinks. Living in Somerset they plunder their allotment, gardens and local hedgerows to conjure up a range of drinks from beers and ciders to cocktails and liqueurs. Their first book, Brew it Yourself, features recipes for some of their favourite boozy brews while their new release, Wild Tea, sees them explore more sober territory with a range of teas, coffees and infusions made from leaves, flowers, roots and berries.

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