Drinks Recipes

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 cocktailJames Moffatt

“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.


Guindilla pepper tequila
Rhubarb vanilla syrup


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.

Note: We use guindilla peppers in brine. If guindilla is unavailable, substitute pickled or fresh jalapeño.


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