Rhubarb and Dill
Presented by Rosey Mitchell
Citrusy and refreshingly herbal, this aperitif keeps things simply sweet in every sip.
Recipe Ingredients
| 1.25 oz | Patrón Silver |
| .5 oz | Fermented rhubarb cordial* |
| .25 oz | Dill syrup** |
| 1 | Splash soda |
| + | Lemon zest for garnish |
| 37.5 ml | Patrón Silver |
| 15 ml | Fermented rhubarb cordial* |
| 7.5 ml | Dill syrup** |
| 1 | Splash soda |
| + | Lemon zest for garnish |
Unless noted, drinks should be made one at a time.
How to Make
- Build the tequila, cordial and syrup in a highball glass over ice.
- Stir until all the ingredients are mixed.
- Top with soda.
- Top with one long lemon zest for garnish.
*Fermented rhubarb cordial: In a kilner jar add 300g of English rhubarb cut into 1cm cubes, 1.5l of water and 15 grams of White Labs Champagne Starter Yeast. Leave for 5-7 days, checking daily. Strain the liquid through a coffee filter. Weigh the strained liquid and add caster sugar (1.5 x the strained weight) and citric acid (25 grams per kilo of strained liquid). Stir until the citric acid and sugar have dissolved. Store in a sterilised bottle in fridge for up to 2 weeks.
**Dill syrup: In a blender, add 200ml of water, 5 grams of fresh dill. Blend then strain through a coffee filter. Weigh the liquid then add caster sugar (20% of the weight of the strained liquid) and citric acid to taste. Strain and bottle.
How to Stir & Strain
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