Entertaining

Rhubarb and aquafaba sour

Name: Rhubarb and aquafaba sour cocktail recipe
Yield: 1
Ingredients: 45ml dry gin (we used Poor Toms Sydney Dry Gin); 30ml syrup from poached rhubarb; 30ml aquafaba (see note); 20ml lemon juice; 15ml Luxardo Maraschino Originale (from bottle shops, substitute kirsch or cherry brandy); Ice cubes, to shake; Grapefruit twist, to garnish; Maraschino cherry, to garnish; 750g caster sugar; Peel and juice of 2 lemons; 5 sticks cassia bark (from Asian grocers, substitute cinnamon quills); 10 star anise; 500g rhubarb stalks, cut into 1cm pieces

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by delicious. team

delicious. team

Aug 22, 2024

This vibrant cocktail proves you don't need fancy ingredients to make a delicious drink. From chefs Matt Stone and Alanna Sapwell-Stone, this cocktail recipe is a masterclass on how to avoid waste and create something truly unique and impressive from, well, your can of chickpeas. Perfect as an afternoon tipple, the sweet, tart flavours of the rhubarb and cherry brandy match the sharpness of lemon juice and gin to make a refreshing, (and very pretty) cocktail.

Recipe note: You'll need to make the rhubarb syrup two hours in advance.

45ml dry gin (we used Poor Toms Sydney Dry Gin)
30ml syrup from poached rhubarb
30ml aquafaba (see note)
20ml lemon juice
15ml Luxardo Maraschino Originale (from bottle shops, substitute kirsch or cherry brandy)
Ice cubes, to shake
Grapefruit twist, to garnish
Maraschino cherry, to garnish

Poached rhubarb

750g caster sugar
Peel and juice of 2 lemons
5 sticks cassia bark (from Asian grocers, substitute cinnamon quills)
10 star anise
500g rhubarb stalks, cut into 1cm pieces

Method

1.

For the rhubarb, place sugar, lemon peel and juice and spices in a large saucepan with 4 cups (1L) water. Bring to the boil over high heat. Remove from heat and cool slightly, then chill in the fridge for 2 hours, or until completely cooled.
2.

Place all liquids in a cocktail shaker and shake for 30 seconds until foamy. Add ice cubes and shake for another 30 seconds until cold. Double strain into a rocks glass.
3.

Garnish with a grapefruit twist and a maraschino cherry.

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Recipe Notes

Aquafaba is the liquid found in a can of chickpeas, or the cooking liquid from chickpeas and other legumes. It contains starches, proteins and other soluble plant solids which have leached out during cooking or canning. These components give aquafaba its unique ability to mimic the properties of egg whites in various culinary applications, such as emulsifying, whipping, binding and thickening.