The Piquant Sour: a Rhubarb Gin Cocktail with black pepper and grapefruit

The Piquant: a Rhubarb Gin Cocktail with black pepper and grapefruit

Homemade Rhubarb Black Pepper simple Syrup 

Course Cocktail, Drinks
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 4 cocktails


  • 2 ounces black pepper rhubarb simple syrup see instruction below
  • 2 ounces fresh grapefruit juice
  • 2 ounces gin I used Hendrick's Gin <span class="hiddenGrammarError" pre="Gin for its floral and citrus notes
  • 4-6 ounces fizzy water of choice
  • Ice to taste


Black Pepper Rhubarb Simple Syrup

  1. Prepare simple syrup by combining one cup chopped rhubarb, one teaspoon roughly cracked black peppercorns, one cup sugar and 1 1/2 cups water in a small sauce pan. Bring to a simmer and allow to cook for 5-10 minutes until rhubarb has softened and syrup has just begun to thicken. Strain through a fine sieve, pressing as much juice as possible from the pulp. Cover and allow to cool before using. Can be stored for several weeks in the refrigerator. Makes enough for 4-5 drinks.


  1. Combine cooled simple syrup, juice, and gin in a 12-14 ounce glass. Add a few cubes of ice and top with fizzy water. Stir to combine before drinking.