I took the Rhabapsi shot requested in service (rhubarb,lemon,vanilla) made it to a cocktail and spiced it up with campari, tabasco and peppper. Fast forward a couple of months mid lockdown delivery service. We are in need of a new spring season alcohol free cocktail so I revisited the idea and came up with this solution. Clarification is key to mellow the edges, give it a beautiful roe colour and improve shelf life up to 14 days in the fridge.

Rhabalapapp

Jonas Haschke

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Servings 1 Cocktail

Ingredients

 

• 50 ml rhubarb nectar
• 30 ml lemon – rhubarb oleo saccharum juice
• 20 ml vanilla syrup 1:1
• ½ ml tabasco
• 1 ml pepper tincture
• Garnish: lemon zeste/ dehydrated orange/ pepper rim/ rhubarb flag … your choice
• 250 ml vodka
• 20 g black pepper
• 5 g wild pepper
• 2 ISI N2O charges
• Lemon Juice
• 100 g lemon peel
• 100 g cane sugar
• 200 g rhubar
• 3 g Agar agar
• 250 g water

Instructions

 

• The rhubarb nectar is store bought and already slightly sweetend.
• For the oleo take 100g lemon peel.
• Muddle with 100g of cane sugar.
• Add 200 g of rhubarb sliced.
• Muddle slightly.
• Let sit soaking in 300 ml lemon juice overnight (24h).
• Strain.
• Wild pepper tincture.
• Isi infusion: in a small ISI combine 20g black pepper.
• 5g wild pepper muddled and 250ml vodka.
• ISI infuse for 8 – 10 min with 2 N2O charges, strain.
• Combine everything.
• Bring 250 g of water with 3 g agar agar.
• Stirred in to a boil.
• Hold it there for 3 min.
• Take of the heat.
• Pour the cocktail into the agar mixture.
• Stir.
• Let cool to room a bit more.
• Store in a closeable container.
• Let it frost in a freezer.
• Once gelated solid put in a cheesecloth over a strainer.
• Let it quick – thaw clarify at room temp.
• Bottle/ use right away
• Questions @insta jon.stopable
• Alcoholic verion: add 4cl of lemonpeel infused vodka/ Rye
• Cheers!

Keyword Jonas Haschke, Reader Submitted, Rhabalapapp