Feel sophisticated and refreshed this weekend when you sip on this Honey Rhubarb Whiskey Sour cocktail made with a seasonal simple syrup with hints of sun-kissed honey and ginger. -[ultimate-recipe-jump]
Adding seasonal ingredients to a basic simple syrup recipe is hands down the easiest way to infuse your favorite cocktails and desserts with bold flavor. The foundation of this Honey Rhubarb Whiskey Sour cocktail is a delicate simple syrup made with honey, fresh rhubarb, and fresh ginger. You can’t resist the sweet, yet slightly taste!
Honey Rhubarb Whiskey Sour
Honey is one of my favorite sweeteners for several reasons. It has more nutritional value than refined sugars which is a plus. It also has a more mellow and balanced sweetness. Natural is better in my book too! So it’s no surprise that it pops up in so many of my recipes like the Honey Rhubarb Simple Syrup for this drink recipe. We love it paired with savory components in salad dressings and barbecue sauces. My best advice is to purchase your honey locally. Skip the stuff at store which can be a lessor quality and may contain additives!
If playing around with seasonal produce is your thing, then grab the recipe for my Honey Rhubarb Simple Syrup below. After that jump over to the SoFabFood site for the full Rhubarb Whiskey Sour recipe along with a few helpful tips!
I hope you like my Honey Rhubarb Whiskey Sour recipe as much as my crew does. If you love this seasonal cocktail recipe, you can find more like it by checking out my Cocktail section! For recipe inspiration delivered to your inbox, subscribe to my newsletter, follow my photography journey on Instagram, and for generally inappropriate humor follow like me on Facebook!
Disclosure: Message intended for our readers 21+ only. Please drink responsibly!
Honey Rhubarb Simple Syrup
- 1 cup water
- 2 cups roughly chopped rhubarb
- 1/4 cup honey
- 1/2 inch piece fresh peeled ginger
- Add water, rhubarb, honey, and ginger to a medium sauce pan. Bring to a low boil, stir frequently.
- Remove from heat, allow to cool completely. Strain fruit from syrup and discard.
- Store in an airtight container in the refrigerator for up to two weeks.