Slide Back Sour
- 1 1/2 oz. Catoctin Creek Watershed Gin
- 1 oz. strawberry rhubarb syrup*
- 3/4 oz. lemon juice
- 1 egg white
- 5 cups strawberries
- 1 cup sugar
- 1 1/2 cups water
- 1 cup rhubarb
*Make strawberry rhubarb syrup: In a saucepan, combine sugar, water, strawberries and rhubarb. Stir well over medium heat and bring to boil, and then remove from pan and cover. Let it steep for about 30 minutes, then drain the syrup into a container and cool in the refrigerator.
Make cocktail: Place gin, strawberry rhubarb syrup, lemon juice and egg white in shaker with ice. Shake and strain. Now dry shake those ingredients (place back in the shaker, no ice, and shake). Serve up in Nick and Nora glasses. Atomize Angostura and Fee Brothers rhubarb bitters over the foam. Garnish with a rhubarb twist.