Rhubarb & Custard...

...cocktail! I had a little rhubarb left over from the chutney, and still wanting to keep away from the usual things folk make with the red stuff, I thought a drink of some description would be worth a try. So after trawling through my cookbooks and asking the internet, I found this (apologies in advance for the non-metric measurements - I'll change them soon):

Rhubarb & Custard Cocktail

• 1/3 stalk of rhubarb, finely chopped
  
• 83/100 oz galliano
• 83/100 oz tequila
• 83/100 oz lemon vodka
• 83/100 oz.cream
• 21/50 oz grenadine
• 1 slice lemon, squeezed

You'll also need two Boston shakers, a hawthorn strainer, a bar spoon, a cocktail glass and a muddler.

Place the finely chopped rhubarb, lemon juice and grenadine in the first Boston glass, and then muddle. Add the tequila and vodka. In the second Boston glass, add cream and galliano. Fill the first glass with ice and shake, then strain into the cocktail glass. Fill the second Boston glass with ice, and shake furiously - the more you shake, the easier it is for the liquid to float (apparently). Separate, then lay the bar spoon across the top of the tin with its flat end (the underside) sticking out an inch past the edge of the tin at most. Place your Hawthorn strainer on top of the spoon. Slowly pour the cream and galliano mix down the spoon and float it over the liquid sitting in the cocktail glass.

It tasted good, pleasantly creamy and with a tang, but Stacey thought that the rhubarb should have been cooked off and a syrup made from it to make its tartness more pronounced. John thought the tequila was superfluous.

A big thank you to John, barman extraordinaire at Provedore, for his cocktail-fu.


Links:

• The specific gravity of liquers - essential knowledge for layering spirits(!) clickety

• Bartending techniques clickety