The Bridge
Presented by Giulia Cuccurullo
The 2020 Patrón Perfectionists winner harmoniously connects the best of Italian and English influences.
Recipe Ingredients
| 1.7 oz | Patrón Silver |
| 1.7 oz | Rhubarb cordial* |
| 1.0 oz | Fortified wine blend (2 parts MARTINI Riserva Speciale Ambrato vermouth : 1 part Cocchi Americano) |
| 1.0 oz | Tomato water** |
| 1 dash | Salt solution (1 salt : 4 water) |
| + | Garnish with tomato and rhubarb leather*** |
| 50 ml | Patrón Silver |
| 50 ml | Rhubarb cordial* |
| 30 ml | Fortified wine blend (2 parts MARTINI Riserva Speciale Ambrato vermouth : 1 part Cocchi Americano) |
| 30 ml | Tomato water** |
| 1 dash | Salt solution (1 salt : 4 water) |
| + | Garnish with tomato and rhubarb leather*** |
Unless noted, drinks should be made one at a time.
How to Make
- Combine all ingredients in an ice-filled cocktail shaker and throw to chill
- Serve on clear ice in a highball glass
- 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.
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