Dry January Mocktail Recipe: Archer’s Rhubarb Sour

Like tangy jams, sour lemonade and strawberry rhubarb pie, some flavours just feel like spring. And as the fair weather season takes its sweet time to arrive, a few sips of this Dry January-friendly, jewel-toned mocktail from Archer will stir your winter tastebuds. The tart sweetness of the rhubarb syrup contrasts with the sharp, earthy-sweet zest from the beet juice, creating a drink that’s complex and fresh with hints of natural spice. It’s a refreshing (and alcohol-free) glass of sunny days to come.  

Archer’s Rhubarb Sour Mocktail

Serves 1

1 ounce (22.5 mL) rhubarb syrup (recipe below)

½ ounce (11.25 mL) beet juice

1 ounce (22.5 mL) lemon juice

1 ounce (22.5 mL) pasteurized egg whites

Method

1. Combine all ingredients in a shaker with ice
2. Shake vigorously for 15-30 seconds
3. Strain back into the shaker with no ice
4. Shake vigorously until the foam is frothy
5. Double strain into your favourite glass or coupe
6. Top off with a splash of effervescent water*

*You can add a splash of Lumette non-alcoholic gin if you prefer

Homemade rhubarb syrup

Equal parts rhubarb, sugar and water

1 cup (250 mL) water

1 cup (250 mL) sugar

1 cup (250 mL) fresh or frozen rhubarb

1. Add water and rhubarb to a pot and bring to a boil.
2. Turn off the heat and let rhubarb soak for 10-15 minutes; add sugar and stir until dissolved.
3. Strain and enjoy!