Cocktails & Recipies
The Rhubarb Shakerato
By Ash Bartlett from Tobi in Ponsonby, Auckland
With two equal-part ingredients both singing of kiwi smells and flavours, it’s both refreshing and vibrant.
Ingredients
Equal Parts:
- 144 Islands No.2 Vermouth
- Rhubarb Cordial (Recipe below)
Steps
- Shake and serve short
- Garnish with lemon wedge
Rhubarb Cordial
For every 100ml of fresh rhubarb juice, add 30g of sugar & 1g of Citric Acid – this allows you to add acidity without additional dilution.
The Rhubarb Shakerato is kiwi at its core! With two equal-part ingredients both singing of kiwi smells and flavours, it’s both refreshing and vibrant. Turning a kiwi-garden favourite into a cordial/syrup takes the typical rhubarb tang and softens it just a bit to bring out its fruity flavours, which marry beautifully with the aromatic Kerikeri Orange, Totara, Kahikatea, Matai, Kauri, Northern Rata and Kanuka Flowers that come from this Northland Vermouth.
144 Islands Vermouth No.2
Vermouth No 2. by 144 Islands is a red base wine of Syrah. Fortified to 22% abv with grain-based spirit, approx. 190 g/L residual sugar. Kerikeri Navel Oranges, Totara Bark, Pohutukawa, Kauri, Northern Rata, Kahikatea and Matai locally sourced or foraged by hand by owner, Jake and his son Remy. Botanicals macerated in alcohol, then distilled through rotary evaporation and added back to base wine at fortification.
