Kat's Cocktail Recipe
Strawberry Rhubarb Clarified Punch:
200 mlDillons London Dry Gin
60 ml Devine Strawberry Eau De Vie
110 ml Lillet Rose
110 ml Fresh Squeezed Lemon Juice
60 ml Whipping Cream
110 ml Strawberry Rhubarb Juice (sous vide)
Mix all but whipping cream and strawberry rhubarb juice together in a vessel. Once stirred together you can add the whipping cream and let this sit undisturbed over night. Next day double strain the liquid using a strain and coffee filter to ensure the liquid comes out clear. Once strained add the strawberry rhubarb juice and store in the fridge until ready to use.
Strawberry Rhubarb Juice (sous vide):
200 g Strawberries, cleaned and cut in half
300 g Rhubarb, cut in half
150 g Sugar
750 ml Water
Place all ingredients in the bag, vac seal and sous vide at 65 Celsius for 45 mins and then ice bath the batch.
1/2 a lemon, sliced
For the drink place:
3.5 oz of clarified punch in a glass
Top of 2 oz Prosecco
Garnish with lemon peel
What inspired the drink?
My inspiration for this beverage came for nostalgic and the feeling of familiarity that one feels when they have a flash back from their childhood. I grew up with a wild strawberry and rhubarb patch and I wanted to bring the joy I felt as a young buck growing up. I wanted the mionetto to compliment the rest of the ingredients and it is for sure a "summer crusher" as I would call it.
What bar do you work at?
Clive's Classic Lounge