Select Page
Prep: 5 mins
Yield: 1 serving

Refining the Open-bar Staple.

Whiskey sours are prolific, yet simple cocktails. There are many different takes, each with wildly different ingredients and flavor profiles. This version stays true to the cocktail’s origins while also adding some unconventional complexity thanks to the use of our homemade rhubarb tincture. Leave the sour mix in your cabinet. You’ll thank us later.


2 oz. Bourbon or rye
¾ oz. Fresh-squeezed lemon juice (About half a large lemon)
¾ oz. Simple syrup
8-10 Dashes of rhubarb tincture


  1. Build ingredients in a shaker full of ice.
  2. Shake vigorously.
  3. Strain into a cocktail glass.
  4. Garnish with a lemon twist and enjoy.

Created By: Ted Kilgore

Make It Your Own’s in-house mixologist, Ted Kilgore, is a 17-year veteran of the bar and spirits world. Passing the B.A.R. with BAR Ready certification in 2007, he is now proprietor and Beverage Director at Planter’s House in St. Louis.