Patrón Silver

Rhubarb and Dill

Presented by Rosey Mitchell

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Patrón Silver

Rhubarb and Dill

Presented by Rosey Mitchell

Average review 0.0 stars (0) Rate

Citrusy and refreshingly herbal, this aperitif keeps things simply sweet in every sip.

Difficulty

Advanced

Glass

Highball

Garnish

Garnish with a long lemon zest

Occasion

Aperitif

Ingredients

  • oz
  • ml
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.

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How to Make

  1. Build the tequila, cordial and syrup in a highball glass over ice.
  2. Stir until all the ingredients are mixed.
  3. Top with soda.
  4. 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.

 

Pro Tip

About the Bartender

Rosey Mitchell

London – UK

Having carved out her space as a star bartender on London’s cocktail scene, Rosey Mitchell now runs the bar at Three Sheets.

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