Cocktail recipe: Highland Rubarball

Alberto Matallana, cocktail genius at Dr. in Rotterdam, was named Bartender of the Year 2017 on 29 May by Dutch DIAGEO WORLD CLASS™. But you don’t necessarily have to travel to 010 for one of his cocktails, because you can simply make this recipe at home.

Or, well, it is quite a complicated recipe. But for the advanced cocktail maker, it’s a fun challenge. The Highland Rubarbal brings back the highlands of Mexico, as well as the Rotterdam cocktail bar. Tequila meets rhubarb, and the whole thing is finished with homemade soda.

The recipe says you need Oleo Saccharum made from fermented rhubarb. This does require some preparation. You can make Oleo Saccharum like this, while fermented rhubarb takes a little longer. We won’t mind if you pickle the rhubarb for a shorter time or not at all before mixing it into the oil.

Method

Mix the tequila and Oleo Saccharum in a bottle and chill for at least 2 hours. When you’re ready to serve the cocktail, make the soda by mixing the Sherry, tinctures and water. Pour the tequila mixture into the glass and top with the soda.