6 cl Mil Irish gin
4 cl Rhubarb cordial
1 cl Amontillado Sherry
Grapefruit oils
Method: Stirred
Glassware: Coupe
Garnish: Grapefruit Zest
Subrecipe for Rhubarb Cordial
Dice 1.1 kg of trimmed fresh rhubarb into smaller sized pieces and separate into two batches. Vacuum pack it and cook for 1-2 hours at 60 degrees Celsius until soft. Blend it with 1l of water, then place in a centrifuge and spin for 10minutes. Strain it through a superbag. Heat 500 ml of juice along with the 400 g of sugar in a pan, bring the sweetness to 35 on a Brick meter. Add 10 g of Malic acid. Bottle and store in the fridge.
Image: ©Steven McKenna
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