The Rhubarb & Custard Sour takes its inspiration from one of Britain’s most beloved retro sweets... the rhubarb and custard boiled sweet. First made popular in the early-to-mid 20th century, these sweets combined the tart, tangy bite of rhubarb with the creamy sweetness of custard for a perfectly balanced flavour. This cocktail transforms that nostalgic combination into a silky, vibrant drink, pairing tart rhubarb gin with smooth vanilla liqueur and a foamy, sour-style finish. It’s a modern mixology homage to a school sweet shop classic.
Ingredients
50 ml Rhubarb Gin
25 ml Vanilla Liqueur (or Licor 43)
25 ml lemon juice
15 ml Sugar syrup
1 piece Egg White
Ice
Instructions
Add rhubarb gin, vanilla liqueur, lemon juice, sugar syrup, and egg white to a shaker (no ice).
Dry shake vigorously for 15 seconds to create froth.
Add ice and shake again until well-chilled.
Double strain into a chilled coupe glass.
Garnish with a rhubarb ribbon twist or sprinkle of crushed rhubarb & custard sweets.
Recommended glassware
Sour Glass (recommended)
A small stemmed glass traditionally used for sours and daisies.
Sour-style serve.
90–150 mlCompact stemmed bowl for smaller serves.
Best for: Pisco Sour, small Daiquiris, classic sours.
Garnish: Best with minimal garnish and neat foam presentation.
Quick facts
5 mins Easy Ice
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