Friday, July 17, 2009
GQ Magazine's Most Inspired Bartender Search
I will hopefully be swooning some judges August 9th in Ft. Lauderdale with a light and tasty...
2 oz. Bombay Sapphire Gin
1/2 oz. Cointreau
1 oz. Rhubarb Syrup
3/4 oz. Fresh Lemon Juice
top with Champagne Foam
Garnish: Atomized Fee Brothers Rhubarb bitters
Preparation: Combine the Bombay Sapphire, Cointreau, rhubarb syrup and fresh lemon juice into a mixing tin with ice. Shake vigorously for 10 seconds and strain into a chilled martini glass. Top with champagne foam and then a spritz of Fee Brothers rhubarb bitters.