Pear + rhubarb gin sour

Serves 2.

Sweet and sour with the loveliest blush hue, this cocktail is simple but sure to impress. Aquafaba (the liquid from canned chickpeas) gives the signature froth of a sour without the need for egg whites — and don’t throw out your leftover pear and rhubarb, this is delicious on porridge or spooned over coconut yoghurt in the morning!

Gather —

Pear + rhubarb syrup
2 large rhubarb stalks
1 pear
1/2 cup light agave syrup
1/2 cup water
40 ml lemon juice
40 ml aquafaba (chickpea brine) 40 ml gin


Make —

  1. Trim and roughly chop rhubarb and pear, leaving the skin on
  2. In a small saucepan combine rhubarb, pear, agave and water. Bring to a boil, and reduce to a simmer until the pear has softened and rhubarb is falling apart, about 8 minutes
  3. Strain through a sieve and allow the liquid to cool. (Keep the leftover pear and rhubarb for a delicious porridge topping!)
  4. In a cocktail shaker, or a jar with a lid, combine 100ml pear and rhubarb syrup, lemon juice, aquafaba and gin. Shake until frothy. Add Ice and shake again
  5. To serve, strain into chilled coupe glasses, and grate over lemon zest to garnish
Recipe by Zoe Cuthbertson, Undressed Byron Bay.