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Rhubarb-Cinnamon Sour

This fresh Spring cocktail is so pretty and evocative of the transitional season with it's light white foam and a dusting of warming cinnamon.


2 1/2 oz Gin, I like St. George Botanivore Gin in this cocktail

1 oz Fresh Squeezed Lemon Juice

1/2 oz Egg White, lightly beaten


Ground Cinnamon


  • In a cocktail shaker add Rhubarb-Cinnamon Syrup, gin, lemon juice, egg white and ice.

  • Shake vigorously until shaker is cold.

  • Strain into a chilled cocktail glass.

  • Top with a light dust of cinnamon.

Makes one cocktail

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