Spring is in the Air - Charred Rhubarb Gin Sour

Charred Rhubarb Sour

20ml Charred Rhubarb Compote syrup

45ml Four Pillars Original Dry Gin 

20ml Lemon Juice 

Acquafaba or egg white


Shake all the ingredients with ice in a cocktail shaker and strain over fresh ice. 

Garnish with charred rhubarb stems 

Charred Rhubarb Compote 

500g rhubarb, trimmed and sliced 1/4″ thick

500g cups sugar

NB: Feel free to make more to save for another day - use equal parts sugar to fruit.


Heat oven broiler. Arrange rhubarb in a single layer on a greased, foil-lined baking sheet; broil until slightly charred, 6–8 minutes, and transfer to a saucepan. Add sugar and cook over medium-low until rhubarb breaks down and sauce thickens to a jam-like consistency, about 30 minutes. Strain off the syrup. Reserve some charred rhubarb stalks for garnish.