Rhubarb Rose Coconut Sour

Rhubarb Rose
Coconut Sour

Ingredients (serves 1):

  • 60 ml gin
  • 22 ml raspberry rhubarb syrup (recipe below)
  • 30 ml Vita Coco pure coconut water
  • 30 ml rose water
  • 30 ml aquafaba
  • A few ice cubes (optional)

For the Syrup:

  • 100g frozen raspberries
  • 100g rhubarb, tinned
  • 75g sugar
  • 60ml Vita Coco pure coconut water


  1. To make the syrup, add the frozen raspberries, rhubarb and coconut water into a small pan. Bring to the boil, then reduce to simmer for 10-15 minutes.
  2. Once the raspberries and rhubarb have broken down, remove from the heat and strain through a fine sieve into a clean pan. Add in the sugar, and return to the heat.
  3. Bring to the boil, whilst stirring frequently, then reduce to simmer for 5 minutes. Remove from the heat, then pour into a glass jar and allow to cool.
  4. For a thicker syrup, simmer for longer but this consistency works perfectly for this cocktail.
  5. To make the coconut sour, add all of the ingredients into a blender and blitz a couple of times until the cocktail is pale, frothy and has increased in volume. Alternatively, add all of the ingredients to a cocktail shaker, shake really well until frothy.
  6. Pour into a glass and serve.