Strawberry Rhubarb Whiskey Sour

Sweet, tart, and boozy, this Strawberry Rhubarb Whiskey Sour is a spin on the classic rye whiskey cocktail. The strawberry rhubarb simple syrup pairs perfectly in this cocktail as well as many others!

Let’s get started!

The cocktail is usually made with bourbon, but I used rye whiskey instead. Rye whiskey is drier and spicier, which balances out the strawberry rhubarb simple syrup better.


1. Combine sugar, water, strawberries, and rhubarb in a saucepan over medium heat and bring to a simmer. Reduce to medium-low and simmer for 5 minutes. Let cool, strain into a jar, and refrigerate for up to 1 week or freeze in 2-ounce portions.


2. Measure the whiskey, lemon juice, strawberry rhubarb syrup, and egg white into an empty cocktail shaker; don’t add any ice yet.


3. Shake the mixture vigorously, without any ice, for about 30 seconds.

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