A beautiful twist on a rhubarb-inspired cocktail. With thanks to Jack of Scottish Mixology!
In a shaker, muddle the lacto rhubarb** pieces. Add the rest of the ingredients except the tonic and shake with ice. Garnish a highball with some rhubarb ribbons (use a peeler and run down the length of the stalk) and fill with ice (preferably one long cuboid). Pour your cocktail into the glass and top off with flavoured tonic. Garnish with some more rhubarb ribbons, a sprig of mint and a reusable metal straw.
*wash and chop up 30cm stem of rhubarb. Place in a container with 75ml tequila. Shake and leave in a dark place for a week, shaking occasionally
**wash and chop 30cm length of rhubarb. In a bowl, cover with salt and mix. Once it starts to weep, transfer to a sealable jar and pour in a 20% saline solution. Using a suitable utensil, keep the rhubarb submerged until the water line. Leave for 2 weeks, opening occasionally to let gas escape
- 50ml Birch and Elderflower Wild Scottish Spirit
- 25ml Rhubarb infused blanco tequila*
- 15ml Rose liqueur
- 4-5 pieces lacto fermented rhubarb**
- Citrus bitters
- Cucumber & mint tonic