
chin up cocktail
from the ham yard bar team at ham yard hotel
Ingredients
- 50ml Portobello Road Gin (or your choice of gin)
- 15ml Regal Rogue Red Vermouth (or your choice of red vermouth)
- 5ml Fernet Branca
- 15ml fresh lemon juice
- 35ml homemade rhubarb and ginger puree
for the purÉe
- 300g fresh rhubarb (you can use frozen but make sure to defrost first)
- 150g caster sugar
- 2cm of fresh ginger chopped up
- ¼ teaspoon of whole pink peppercorns (you can leave this out if you don’t have these)
- 10cm peel of grapefruit skin
Method
- Cut up the rhubarb and ginger and place in a pan with the peppercorns, ginger and grapefruit peel and slow cook until the rhubarb is soft
- Add the sugar and then cook until dissolved. Mash up the rhubarb and then strain. The purée will last for 5 days in the fridge
- Add all the cocktail ingredients into a shaker if you have one, add ice and shake vigorously. If you don’t have a shaker, place all ingredients into a measuring jug, add lots of ice and stir vigorously
- Strain into a coupette style glass and garnish with lemon peel
- To make a low alcohol version, leave out the gin, serve in a tumbler over ice and top up with tonic water
- For a no alcohol version, serve the purée over ice topped up with tonic