Latitude 42 Vodka · Recipe 09
Rhubarb Vodka Sour
Spring's sharpest flavour, tamed.
Ingredients
- 55 ml Latitude 42 Vodka
- 25 ml rhubarb syrup
- 25 ml fresh lemon juice
- 1 egg white
- 3 dashes Angostura bitters
Method
Shake (dry shake first). Serve in a Coupe. Garnish with Dehydrated rhubarb or lemon twist.
Rhubarb syrup: simmer 200g chopped rhubarb with 200g sugar and 200ml water for 15 min, strain.
The story
Rhubarb is spring's most assertive ingredient. It arrives in markets before most fruits, announces itself with a tartness that borders on aggression, and demands to be cooked with sugar before it becomes civil. A rhubarb syrup — simmered stalks with sugar and water — captures this energy in a form that plays beautifully with the sour template. Sam Ross, who created the Penicillin and the Paper Plane, has spoken about how the best cocktail syrups are the ones that add a dimension beyond sweetness. Rhubarb syrup is exactly that: tart, fruity, complex, and unmistakably seasonal.
Tasting note
Vivid pink beneath white foam. Rhubarb's tartness arrives first, then softens into a fruit-sweet mid-palate. The egg white rounds every sharp edge. Spring in a glass, unapologetically.