Cocktails - Chin Up Cocktail

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red cocktail on Kit Kemp fabric

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 purée

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

  1. 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
  2. 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
  3. 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
  4. Strain into a coupette style glass and garnish with lemon peel
  5. To make a low alcohol version, leave out the gin, serve in a tumbler over ice and top up with tonic water
  6. For a no alcohol version, serve the purée over ice topped up with tonic