1. Combine all ingredients in an ice-filled cocktail shaker and throw to chill
2. Serve on clear ice in a highball glass
3. Garnish with tomato and rhubarb leather

*Rhubarb cordial

• 2.4 lbs (1.1 kg) trimmed rhubarb
• 1 qt (1 L)  water
• 16 oz (450 g) super fine (caster) sugar
• 0.4 oz (10 g) malic acid

Separate the rhubarb in 4 bags with water, vacuum seal them, and cook for 1 hour at 140°F (60°F) in a Bain Marie. Squeeze the bags to break the rhubarb, then blend everything. Centrifuge at 4700 rpm for 20 minutes at 17.6°F (-8°C). It can also be strained with a coffee filter multiple times. Strain, add sugar, heat the juice, and bring the sweetness to 35 on a brix meter. Add malic acid.

**Tomato Water

6.6 lbs (3kg) cherry tomatoes 

Blend all tomatoes together and pass through a coffee filter. Bottle collected liquid. 

***Tomato & Rhubarb Leather 

• 5 oz (150 gr) leftover tomato solids from producing the tomato water
• 7.5 oz (220 gr) tomato sauce
• 3.2 oz (92.5 gr) sugar
• 1.6 oz (50 gr) water
• 0.7 oz (20 gr) Pectin NH
• 2 full spoons of rhubarb solids
• 0.21 oz (6gr) citric acid
• 0.17 oz (5gr) malic acid
• Drop of oil 

Blend everything together and bring it to 104°F (40°C) (possibly with a thermomix, so it can still blend when it cooks, or something similar)

Add Pectin NH and sugar (mix them together first to avoid lumps), then blend. Bring everything to 194°F (90°C) for 5 minutes.

Add malic and citric acids to the mixture and blend again. Allow the mixture to cool down a bit and while still warm, spread a thin layer on an oven tray covered by cling film. For aesthetical purposes, the edges should not be too even.

Cook it slowly or use a dehydrator at 113°F (45°C) for 4 to 5 hours. Remove from oven or dehydrator while it is still elastic, before it becomes too hard.