A signature cocktail from Po
This beautiful pink cocktail is a signature at Po in The Warehouse Hotel. I love rhubarb, so whenever I see that as the ingredient in a cocktail, I have to try it! It is such a shame that rhubarb is so hard to come by in Singapore. In Europe it grows in every garden or alternatively it is very affordable to purchase in the supermarket. It’s a great ingredient for desserts or for cocktails as Po shares with us!
It requires a bit more work and preparation than a regular G&T, but it’s totally worth it. Give it a try and impress your friends the next time they come over!
45ml G’Vine roselle gin*
15ml St Germain
25ml rhubarb syrup*
15ml earl grey tea syrup*
30ml egg white
*These are made in-house, see separate recipes below.
G’Vine Roselle Gin
120g roselle petals
Sous vide ingredients at 50°C for 6 hours.
700g fresh rhubarb
3 dehydrated lemon discs
Cut rhubarb into small pieces and place in sous vide bag with all other ingredients.
Sous vide for 2 hours at 50°C.
When finished, place in cold bath, strain, and store in the refrigerator.
Earl Grey Tea Syrup
45g earl grey tea leaves
Infuse tea leaves in 500ml of water for 5 minutes at 65°C.
Allow to cool and strain off tea, slowly dissolve sugar into the mixture.
Wet shake ingredients together followed by a dry shake and strain into a fizz glass.
Rose buds or flowers.