A spring-forward update on the iconic whiskey sour, this pretty-in-pink beauty features a vanilla bean-infused rhubarb syrup kissed with rosewater and cardamom. The drink is rounded out with a double shot of Canadian whiskey, a little lemon juice, an egg white, and finished with a crushed rose petal garnish. So fresh and flirty, this delightful sipper will have you seeing the world through rose-colored glasses.
This recipe makes extra rhubarb syrup. Add 1 oz to sparkling water for a gently flavoured homemade soda. The syrup keeps for 3 weeks in the fridge.
Place the water, rhubarb, sugar, cardamom, vanilla bean paste, and rose water in a skillet. Bring the mixture up to a boil before reducing it to a simmer. Let cook for 20 minutes.
Pour the mixture through a fine mesh strainer and, using a muddler, extract as much juice as possible. Transfer the syrup to a heat-proof jar and set it aside to cool.
Place the whiskey, lemon juice, egg white, and one ounce of the cooled rhubarb syrup in a cocktail shaker. Dry shake the ingredients together until foamy. Add several ice cubes to the shaker and shake again until frost forms on the sides of the cup.
Strain the finished drink into a chilled double rocks glass with a large ice cube.
Crush the rose petals and sprinkle them over the surface of the drink. Serve immediately.