Name: Bar Rochford’s Rub and Deggae cocktail
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 45 ml guindilla pepper-infused blanco tequila (see note); 30 ml rhubarb and vanilla syrup; 30 ml lime juice; Ice cubes, to serve; Guindilla pepper tequila; 20 guindilla peppers; 700 ml blanco tequila; Rhubarb vanilla syrup; 200 gm caster sugar; 250 gm trimmed rhubarb (about ½ bunch untrimmed), cut into 2cm pieces; 10 gm vanilla bean paste

Bar Rochford’s Rub and Deggae cocktail

A Barbie pink twist on the spicy Margarita from the Bar Rochford team.

Rub and Deggae cocktail, twist on spicy Margarita cocktail

Makes 1

Prep

20M

Cook

Total

25M

“This refreshing summer smash is basically a fun, elevated alternative to a spicy Margarita,” Bar Rochford owner and general manager Nick Smith says. At the restaurant, they use pickled rhubarb to garnish. “The recipe is quite complex, so I’d suggest using a guindilla instead, that would be a nice alternative.”

Begin this recipe a day ahead.

Ingredients

45 ml guindilla pepper-infused blanco tequila (see note)

30 ml rhubarb and vanilla syrup

30 ml lime juice

Ice cubes, to serve

Guindilla pepper tequila

20 guindilla peppers

700 ml blanco tequila

Rhubarb vanilla syrup

200 gm caster sugar

250 gm trimmed rhubarb (about ½ bunch untrimmed), cut into 2cm pieces

10 gm vanilla bean paste

Method

1.To infuse the tequila, place peppers and tequila in an air-tight container; seal and refrigerate to infuse overnight or, if time permits, up to 7 days.

2.Meanwhile, to make rhubarb and vanilla syrup, place sugar and 200ml water in a saucepan over medium heat; stir to dissolve (3-5 minutes). Add rhubarb and vanilla and simmer until rhubarb has broken down (20 minutes). Strain and refrigerate until chilled. Will keep refrigerated for up to 2 months.

3.Place infused tequila, syrup and lime juice in a cocktail shaker and shake for 15 seconds. Strain into a rocks glass over ice. Garnish with cube of pickled rhubarb or guindilla pepper.