Better-Than-Cream-Soda Rhubarb Cocktail Recipe

Better-Than-Cream-Soda Rhubarb Cocktail Recipe

[Photograph: Elana Lepkowski]

This rhubarb and vanilla-laced cocktail gets an unexpected twist from pisco and rich Scottish ale.

Why It Works

  • Rhubarb's tart flavor balances the cocktail in the place of citrus.
  • Mexican vanilla is adds a spicy, woodsy side to the drink
  • Pisco's viscosity and Scottish ale's richness provide an extra creamy texture.
  • Yield:Makes 1 cocktail, plus enough syrup for 12-13 cocktails
  • Active time: 10 minutes
  • Total time:1 hour


  • For the Rhubarb-Vanilla Syrup:
  • 1 cup sugar
  • 1 cup sliced (1/2-inch) rhubarb
  • 1 cup water
  • 1 Mexican vanilla bean, cut lengthwise and seeds scraped (reserve pod)
  • For the Cocktail:
  • 1 1/2 ounces Pisco
  • 3/4 ounce Rhubarb-Vanilla Syrup
  • 3 ounces Scottish ale, such as Ballast Point Piper Down
  • Vanilla bean, for garnish


  1. 1.

    For the Rhubarb-Vanilla Syrup: Combine sugar, rhubarb, water, and vanilla seeds and pod in a medium saucepan. Bring to a boil and then lower to a simmer for 10 minutes. Remove from heat and let stand for 30 minutes. Strain into an airtight container and refrigerate until ready to use, up to 2 weeks.

  2. 2.

    For the Cocktail: In a rocks glass filled with ice, build the drink by adding pisco and rhubarb vanilla syrup. Gently add beer, stirring just to combine. Garnish with vanilla bean and serve immediately.