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🍓 Strawberry Rhubarb Whisky Sour: The Cocktail That Tastes Like Spring
Par Sarah Apéro ///
You know the whisky sour—that timeless classic with bold personality? Well, here it gets a seasonal twist straight from the market: strawberry and rhubarb. Two ingredients that scream sunny days, patio hangouts, and desserts that taste like sunshine.
This Strawberry Rhubarb Whisky Sour blends the natural tartness of rhubarb, the juicy sweetness of strawberries, and the warm depth of whisky. A little sweet, a little tangy, perfectly balanced. Every sip tastes like the first bite of a homemade strawberry pie… with a cheeky little kick.
Perfect for impressing guests, launching happy hour with friends, or treating yourself after a long day, this cocktail is ready to become your new go-to for spring and summer.
Looking for a homemade whisky sour that’s fresh, fruity, and easy to shake up? This strawberry rhubarb version checks all the boxes: elegant, refreshing, and just bold enough to steal the spotlight.
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🍓 Pick the right jam
• Go for a strawberry & rhubarb jam that’s not too sweet, so it doesn’t overpower the lemon.
• Homemade? Even better. More real flavor, less sugar.
🍋 Fresh lemon juice, always
• Freshly squeezed lemon juice makes all the difference. Bottled? Hard pass.
• Want an extra kick? Add a bit of grated zest to the shaker before straining.
💨 Emulsifier or egg white?
• Egg white gives a richer foam, but a vegan emulsifier does the job without altering the flavor.
🧊 Quality ice matters
• Use large ice cubes if you can — they melt slower and keep your cocktail balanced.
🎀 Fancy finishing touch
• Fan-cut strawberry, lemon wheel, or a pinch of pink peppercorn on the foam — instant showstopper.
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Strawberry Rhubarb Whisky Sour
- 2 oz whisky
- 1 tsp strawberry & rhubarb jam
- 1 oz fresh lemon juice
- 1 dash vegan emulsifier or 1 egg white
- Ice cubes
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Preparation
- In a shaker filled with ice, pour in all the ingredients.
- Shake vigorously for 20 seconds.
- Double strain into a glass filled with ice.
- Serve as is, or garnish with a strawberry slice or a sprig of lemon thyme.
Definitely. Use a vegan emulsifier like aquafaba (chickpea water) or a cocktail foamer. You can also skip it entirely if you prefer a foam-free drink.
A smooth bourbon or Canadian whisky works best. Avoid heavily peated or smoky whiskies—they’ll overpower the fruit.
You can mix the whisky, lemon juice, and jam ahead and keep it chilled. Add the ice and egg white/emulsifier only when you’re ready to shake and serve
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