2oz base spirit (bourbon in this case), 0.75oz rhubarb syrup, 0.75oz lemon juice, 1bsp vanilla liqueur, 1 whole egg

Trying to capture the classic British flavor combination in a drink. The whole egg (where most sours just use the white) gives it a custardy texture, and the hint of vanilla gives it some of that flavor as well. I think a low-key gin or vodka actually work better as base spirits for this most of the time to really let the rhubarb flavor take center stage, but I wanted to play around a bit with this one.


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