By him: tim philip’s rhubarb fizz

Recipe from The Definitive Drinking Guide by Tim Philip
 
Ingredients
40 ml Tanqueray No. Ten
10ml Pedro Ximenez Sherry
20ml Rhubarb compote
15ml Fresh Lemon juice
10ml Sugar syrup
Dash of egg white
Soda to fill
Contains 17 grams of alcohol per serve
 
Instruction
1. Add all ingredients, minus the soda, to a shaker and dry shake.
2. Add ice and shake for 10 seconds as hard as you can.
3. Strain into a chilled 300ml fizz glass.
4. Top up slowly with soda.
 

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By him: rhubarb compote

Recipe by Tim Philip
Ingredients
1 bunch of rhubarb
1/2 water
1/2 cup sugar
1 vanilla pod or 2 star anise
 
Instructions
1.  Take fresh rhubarb stalks, discard any leaves and wash stalks thoroughly
2. Chop stalks into 5cm pieces and put in a saucepan
3. Add half a cup of water, half a cup of sugar and some spice (a split vanilla pod or two star anise work best)
4. Cover and cook on a medium heat until the mix softens and steams (usually around 10 minutes)
5. Remove spices and hand blend until smooth
6. Chill before use