Of all the summer produce, no pairing is more perfect than strawberry and rhubarb. Perfect for pies, cobbler, and, of course, cocktails! Mix up something unexpected for your Memorial Day weekend with this Strawberry Rhubarb Pisco Sour from top cocktail crafter Ashley Rose Conway.

Pisco is a clear Peruvian brandy that is made from white muscat grapes. It has a lot of floral and spice notes that lends it an unique flavor. Pisco sours are the traditional drink of Peru. They are typically are made with lime juice, egg whites, and some bitters floated on top. Ashley added in some strawberry rhubarb to add in some sweet and tart flavors that play off of the floral and spicy notes of the pisco. She also swapped in lemon juice as she preferred the flavor pairing over the classic lime.

Strawberry Rhubarb Pisco Sour
2 oz pisco
3/4 oz strawberry rhubarb syrup
1 oz lemon juice
1 egg white
dash angostura bitters*
edible flower, garnish

Add all ingredients except for the flower into a shaker with out ice (called a dry shake) and shake for 20 seconds to emulsify the egg white. Add ice and shake for 15 seconds more. Strain into a coupe glass with a hawthorne strainer. Garnish with edible flower. *You can add the bitters on the top of the egg white if you wish.

Strawberry Rhubarb Syrup
2 cups strawberries, sliced
1.5 large stalks of rhubarb, sliced
8 oz sugar
8 oz water

Add water and sugar to saucepan. Once sugar has melted, add strawberries and rhubarb. Bring to a boil. Turn to low to simmer for 20 minutes or until the rhubarb is very soft. Once it has cooled a bit, add to a blender and blend until smooth. Strain into a jar through a fine mesh strainer, pushing with a spoon to encourage it through. Store in the fridge for up to a month.

See our previous Craft and Cocktails libations here.