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!
Happy weekend!
INGREDIENTS
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
INGREDIENTS
700ml G’Vine
120g roselle petals
100ml water
METHOD
Sous vide ingredients at 50°C for 6 hours.
Rhubarb Syrup
INGREDIENTS
700g fresh rhubarb
500g sugar
500ml water
3 dehydrated lemon discs
METHOD
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
INGREDIENTS
45g earl grey tea leaves
500ml water
500ml sugar
METHOD
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.
ASSEMBLY
Wet shake ingredients together followed by a dry shake and strain into a fizz glass.
GARNISH
Rose buds or flowers.
GLASS
Fizz Glass
Want to enjoy the cocktail without the work?
Just head over to Po or the bar at The Warehouse Hotel and they can make one for you right away 🙂
Po & Table Tales
About The Author: Karin van Vliet
Karin van Vliet is the author and publisher of Table Tales, an experiential dining book that is about encouraging meaningful connections with others and crafting lasting memories with your loved ones. Through a curated list of 10 genuine and fantastic dining recommendations that have been personally sampled by Karin and her partner, Peter, they hope to share their extraordinary experience with others in the hopes of elevating their lifestyles by changing the way they dine out and encouraging them to unplug from their digital lives.
More posts by Karin van Vliet