DIFFICULTY LEVEL
TYPE OF GLASS
Highball
INGREDIENTS
- 3 oz The Great Gentleman Tonic Water
- 1 oz Fermented rhubarb, dill and poplar syrup
- 1 oz Menaud Gin
- ¼ oz Luxardo maraschino
- 2 pinches citric acid
- Rhubarb ribbon and black rhubarb as garnish
- INGREDIENT FOR THE BLACK RHUBARB:
- 300 gr whole fresh rhubarb
- INGREDIENTS FOR THE FERMENTED RHUBARB, DILL AND POPLAR SYRUP:
- 300 gr fresh rhubarb
- 200 ml water
- 10 gr poplar
- 10 gr fresh dill
- 200 gr white sugar
RECIPE
MAKE THE SYRUP: Cut the fresh rhubarb into thin slices. Place the pieces in a vacuum seal bag. Add the water to the same bag along with the poplar and fresh dill. Add 208 grams of white sugar (40% of the total value of the bag). Using a vacuum sealer, seal the bag and place it in a deep bowl. Let it ferment at room temperature for + - 5 days. Watch the fermentation start as the bag begins to inflate. Once the bag is well inflated, pierce it to let the air out. Empty and filter it to have a homogeneous syrup. Keep the syrup well chilled to stop the fermentation.
MAKE THE BLACK RHUBARB:
Take 300 gr of whole rhubarb and place it in a vacuum bag. Seal the bag with a vacuum sealer. Put the bag in a rice cooker and leave it on to keep warm for 3 months. After the 3 months, store in the refrigerator.
MAKE THE RHUBARB RIBBONS: Using a knife or peeler, cut a thin strip down the length of the rhubarb stem to create a ribbon. Put the fresh rhubarb ribbons in a bowl of ice water for 10 minutes.
Add all liquid ingredients into a mixing glass except for The Great Gentleman Tonic Water and stir with a bar spoon. Pour into a Highball filled with ice using a strainer. Top with the Tonic Water and garnish with a rhubarb ribbon and pieces of black rhubarb to give the cocktail an aromatic twist.
