bitters
Twisted Elder
- Prep
- Serves1
- Glasshighball
- Methodshake
A beautiful twist on a rhubarb-inspired cocktail. With thanks to Jack of Scottish Mixology!
Ingredients
- 50 ml Birch and Elderflower Wild Scottish Spirit
- 25 ml rhubarb infused blanco tequila*
- 15 ml rose liqueur
- 4 to 5 pieces lacto fermented rhubarb**
- 2 dashes citrus bitters
- cucumber and mint tonic, to top
- rhubarb ribbons and mint sprig, to garnish
Method
- Muddle the lacto fermented rhubarb in a cocktail shaker.
- Add the spirit, tequila, rose liqueur, and bitters to the shaker with ice.
- Shake hard for 10 to 12 seconds.
- Prepare a highball glass with ice.
- Strain into the glass.
- Top with cucumber and mint tonic.
- Garnish with rhubarb ribbons and a sprig of mint.
*Wash and chop a 30 cm stem of rhubarb. Place in a container with 75 ml tequila. Shake and leave in a dark place for 1 week, shaking occasionally.
**Wash and chop a 30 cm 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.