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Bar Rochford's Rub and Deggae cocktail

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

By Olivia Kelly
  • 20 mins preparation
  • 5 mins cooking (Plus infusing, cooling)
  • Makes 1
  • Print
"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.


  • 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


  • 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.

  • undefined: Olivia Kelly