A Strawberry Rhubarb Whiskey Sour is the perfect balance of sweet and tart, satisfying deliciousness! This cocktail uses Strawberry-Infused Bourbon, our homemade Rhubarb Syrup recipe and freshly-squeezed lemon juice. This recipe is a fun and fruity play on a traditional whiskey sour cocktail. The addition of strawberry and rhubarb transforms this classic into a pretty-in-pink libation that you will be craving all Summer long!
What is a Whiskey Sour?
A whiskey sour is a classic cocktail dating back to the mid 1800’s. The original recipe called for whiskey, lemon juice, sugar and shaved ice. It’s not far off from what is commonly served today. The key to a perfectly crafted whiskey sour cocktail is all about the balance of flavors. A great whiskey sour will have the warm notes baking spice from bourbon (or other whiskey) and citrus-driven tartness that is balanced with just enough sweet sugar or syrup. In modern mixology, this cocktail has seen a recent revival and is a common inspiration for new sweet-and-sour creations. Personally, we think this Strawberry Rhubarb Whiskey Sour hits all the desirable notes and balance, just right!
Somewhere along the line, some clever barkeep began adding an egg white to the cocktail tin. This egg white whiskey sour variation adds a frothy, creamy mouthfeel that has since gained in popularity. However, to keep this Strawberry Rhubarb Whiskey Sour recipe light and Springy, we omitted the egg white.
Furthermore, in England and throughout other parts of Europe, it is popular to substitute the whiskey for gin or brandy. We haven’t tested these adaptations on this recipe, yet. Nevertheless, we imagine the results would be quite good! Please, let us know if you decide to try a variation of this recipe in the comment below!
Strawberry & Rhubarb - A Duo of Springtime Superheroes
Once the ground thaws and the weather warms, nothing says Springtime like freshly-bloomed flowers, bountiful farmer’s markets and, of course, strawberry and rhubarb everything! The Springtime is one of our favorite times of year due to the abundance of freshly-grown, locally available produce. The start of the Spring season, each year, is marked by glossy stalks of crisp, red rhubarb. This tart veggie is often paired with fresh strawberries in countless pies, tarts, sweets and desserts. In this recipe, we are celebrating the season with an ice cold cocktail! This Strawberry Rhubarb Whiskey Sour marries all the flavors and pleasure of strawberry rhubarb pie in a simple-to-make cocktail! Here’s how:
The base of this Strawberry Rhubarb Whiskey Sour is Strawberry-Infused Bourbon. This component is easy to make, but must be done ahead of time. To infuse your whiskey with strawberries, simply combine quartered strawberries with your bourbon of choice. Then, keep the strawberry-soaked whiskey in a cool, dark place overnight - or for up to one week. (The longer, the better!) Once infused, strain out the strawberries and your Strawberry-Infused Bourbon will be loaded with fresh berry flavor and be ready to be used in cocktails!
Homemade Rhubarb Syrup
This cocktail’s vibrant coloring and lip-puckering pleasure is all thanks to our homemade Rhubarb Syrup – For Cocktails, Mocktails & Sweets recipe (< follow that link for the deets)! This recipe is quite easy, incredibly versatile and easily made ahead of time. (Make the Strawberry-Infused Bourbon and Rhubarb Syrup on Monday or Tuesday after work, and everything will be ready to go for whenever that weekend mood strikes!). The full recipe for this syrup is linked (and includes the detailed step-by-step instructions plus all of our tips and tricks for selecting the highest quality rhubarb). However, since you’re here... you should know that all you will need for the Rhubarb Syrup recipe is as follows:
- 1 pound fresh rhubarb (454 grams)
- 2 Cups water (473 milliliters)
- 1 Cup granulated sugar (200 grams)
That’s it! It’s a beautiful and delicious syrup recipe that can be used in many, many ways. Still, this refreshing Strawberry Rhubarb Whiskey Sour recipe is one of our absolute favorite uses for this syrup!
Up or On the Rocks?
Dealer’s choice! This cocktail is as delicious and beautiful when served up in a coup, or in a rocks glass with ice. Personally, we like to serve this drink on a single, large cube to keep it icy-cold without too much dilution. That being said, the choice is up to you! Garnish this Strawberry Rhubarb Whiskey Sour with fresh strawberries, rhubarb ribbons or a timeless lemon twist! Cheers!
Share Your Success!
We are sure you will love this Strawberry Rhubarb Whiskey Sour cocktail! This pretty, pink cocktail infuses all of the delights of fresh strawberries and rhubarb into a drink perfect for sunny afternoons, backyard weekend parties and special Spring and Summer occasions. When this recipe makes its way to your table, be sure to drop us a comment below! And, as always, tag @foodworthfeed in your Instagram posts and stories. We’d love to feature you! We love having a seat at your table, you’ll always have one at ours! Cheers!
More Summer Sippers
- Cucumber Mojito (Sparkling Rum Cocktail)
- Plum Rum Old Fashioned - (An Easy Plum Syrup Cocktail)
- Ultimate Matcha Margarita with a Matcha Salted Rim
- Strawberry Rose Tequila Sunrise (Craft Cocktail Recipe)
Check out our entire collection of Cocktails, Mocktails & Syrups for more libation inspiration!
Strawberry Rhubarb Whiskey Sour
Strawberry Rhubarb Whiskey Sour (1 Cocktail)
- 2 ounces Strawberry-Infused Bourbon
- 1 ounce freshly-squeezed lemon juice
- 1 ounce Rhubarb Syrup < click for full recipe post
- Ice as needed for shaking and serving
- Fresh strawberry, rhubarb ribbon or lemon twist optional garnish
Strawberry-Infused Bourbon (8 Servings)
- 2 Cups bourbon (See Note: a)
- 1 pound fresh strawberries quartered
Rhubarb Syrup (8 Servings)
- 1 pound fresh (or frozen) rhubarb about 6 - 8 this stalks, washed medium diced
- 2 Cups filtered water
- 1 Cup granulated sugar
Strawberry Rhubarb Whiskey Sour
- Gather, measure and prepare the Strawberry Rhubarb Whiskey Sour ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.
- Combine Strawberry-Infused Bourbon, lemon juice and Rhubarb Syrup in a cocktail tin with ice. Shake vigorously for 30 seconds.
- Strain the contents of the tin into a cocktail glass for serving. This cocktail is delicious served up (without ice) or on one or several ice cubes, as desired.
- If using, garnish the cocktail with a fresh strawberry, rhubarb ribbon or lemon twist. Serve immediately and enjoy! Cheers!
- Gather, measure and prepare the Strawberry-Infused Bourbon ingredients as listed.
- Combine bourbon and strawberries in an air-tight container. (We use a pint-sized mason jar). Allow the bourbon and strawberries to steep in a cool, dark place overnight or, preferably, up to one week. (The longer the bourbon is allowed to steep, the more strawberry flavor will be infused.)
- Once infused, strain the bourbon and strawberries through a fine-mesh strainer lined with cheesecloth. Gently press/squeeze the liquid from the strawberries without crushing them. Discard the soaked berries.
- The remaining liquid is the Strawberry-Infused Bourbon and is ready to be used in this recipe and other cocktails! Strained Strawberry-Infused Bourbon can be kept refrigerated for up to one month until ready to use.
- Gather, measure and prepare the Rhubarb Syrup ingredients as listed.
- Add the diced rhubarb and water to a medium sauce pot. Set the pot over high heat and bring to a boil. Once boiling, reduce to simmer.
- Simmer the rhubarb and water until the liquid has reduced by half, about 20 – 25 minutes. (See Note: a) The rhubarb should be soft and have lost it's red coloring.
- Reserve the liquid in the saucepan by straining the rhubarb and liquid through a fine mesh strainer lined with a cheesecloth. With the back of a spoon, gently press on the rhubarb to expel as much liquid as possible. Discard the rhubarb.
- While still warm, add the sugar to the rhubarb liquid and stir to dissolve.
- Allow the Rhubarb Syrup to cool before using. Rhubarb Syrup can be made ahead of time and kept in the refrigerator for 7 – 10 days.