Rhubarb Sidecar Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated August 30, 2018
2013421-249210-rhubarb-sidecar.jpg
Autumn Giles

This fruit-forward take on the classic Sidecar uses pear brandy, orange liqueur, and rhubarb shrub. I used Williams Pear Brandy from Clear Creek Distillery. It's a bit of a splurge, but completely worth it.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Rhubarb Sidecar Recipe

Active 5 mins
Total 5 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • Sugar for rimming glasses (optional)
  • 3 ounces pear brandy, such as Clear Creek
  • 1 1/2 ounces Rhurbarb Shrub
  • 1/2 ounce Cointreau or other orange liqueur
  • 1 ounce simple syrup

Directions

  1. Moisten the rims of 2 cocktail glasses and rim with sugar if desired. Add pear brandy, rhubarb shrub, orange liqueur, and simple syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into prepared glasses and serve immediately.

Special equipment

cocktail shaker

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