Wednesday, May 4, 2011


In a Mixing glass:

.75 oz. Home-Made Rhubarb Syrup*
.75 oz. Fresh Lemon Juice
.5 oz. Barolo Chinato
1.5 oz. Encanto Pisco Acholado
.5 oz. Egg White
Dry shake without ice to froth the egg white
Add ice, shake again and then fine-strain into a chilled cocktail glass
Squeeze the oil from 1 large orange peel over the top of the drink and then discard the peels
No garnish
In addition to the rhubarb syrup, here are some notes on the thought process behind the other ingredients chosen for this drink:

For those who appreciate the natural flavoring agent that gives tonic water its distinctive bite (quinine), the Barolo Chinato is not a vinous experience you're likely to soon forget!  In addition to quinine bark, this amazing cocktail modifier contains rhubarb, gentian, and a final addition of somewhat secreted spices including cardamom seed (which plays well with rhubarb).  Jerry Thomas Decanter Bitters is heavy on cinnamon and dried fruit, which is another element that blends really well with the rhubarb and quinine notes.  We get acidity in this cocktail from fresh, hand-pressed lemon juice.  The egg white adds a silky, airy texture to the drink.  The oil from two large grapefruit peels squeezed over the top of the completed drink adds a little extra acidity and zest, while a slapped sprig of fresh mint placed in the center of the drink adds a wonderfully cooling element to the nose.

* Rhubarb Syrup Recipe
2.5 cups diced rhubarb
1.25 cups water
1 cup sugar
Combine everything in a small saucepan, cover and bring to a boil. Reduce heat to low and cook for 30 minutes. Place a fine mesh strainer over a bowl, and strain the liquid, pressing firmly on the rhubarb solids to extract all the tart juice. Save the solids for use in a pie or sorbet.  Keep the syrup in the fridge until you’re ready to use it.  You can also experiment with adding spices (star anise, cinnamon, peppercorns) to your syrup for an added layer of flavor.  We do this at the Walnut Creek Yacht Club. 


No comments: