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Rhubarb & Rose Lemon Sour

Prep Time:

5 minutes.

About the recipe



  • 25ml-50ml little batch Rhubarb & Rose Syrup

  • Juice of a half a lemon

  • One egg white or - for a vegan version - 50ml aquafaba*

  • A single measure of gin if you're opting for a cocktail

  • Crushed ice.

Garnish ideas:

Edible flowers, frozen rhubarb twists, a slice of lemon.

*aquafaba is the liquid from a tin of chickpeas, often used as an egg substitute in vegan baking and cocktails. If you'd rather leave the egg white or aquafaba out, just add 50ml of sparkling water once the drink has been been poured.



  • Add 25ml of the syrup, all of the lemon juice, egg white or aquafaba (and gin, if using) to a cocktail shaker.

  • Make sure it's closed and then give it a good shake (if using egg white you’ll need to shake for longer to make sure it has been liquidised effectively)

  • Add the crushed ice and give it a good shake again before pouring into a short glass.

  • If you're not using egg white or aquafaba, add your sparkling water now.

  • Then adjust the sweetness by adding a little more syrup, to your taste.

  • Garnish.

  • Enjoy!

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