Built · Highball
GarnishLong rhubarb peel
Built · Highball
Max and Noel Venning
Rhubarb & Grape cocktail recipe
What goes in it
- 2.33 oz
- 1 ozFermented rhubarb cordial
House prep · Recipe below ↓
- TopSoda water
Mixer · Recipe below ↓
Method · Built
- 1Mix the pisco and cordial ahead and keep the bottle in the fridge.
- 2For each drink, pour into an ice-filled glass, top with soda and garnish with a long ribbon of rhubarb.
- Glass
- Highball
- Ice
- Cubed
- Garnish
- Long rhubarb peel
Prep ahead
House prep
Fermented Rhubarb Cordial
- Yield
- About 2 liters
- Keeps
- 2 months
- Storage
- Refrigerated
Ingredients
- 12 ozrhubarb stalks
- 0.75 tspwine yeast
- 7.5 cupswater
- Caster sugar, 150% of strained weight
- Citric acid, 2.5% of strained weight
Method
- 1Halve the rhubarb and combine with the yeast and water in a two-liter jar covered with cheesecloth. Leave somewhere dark for five to seven days, tasting daily after day two. Strain through a coffee filter, weigh, then stir in the sugar and citric acid by weight until dissolved.
About the Rhubarb & Grape
Rhubarb & Grape is a highball made with pisco, fermented rhubarb cordial and top soda water, created by Max and Noel Venning.
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