RHUBARB RE-VEEV-ER

June 9, 2015 at 12:20 am

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Recipe by Christina Naumowicz

INGREDIENTS:

2 oz. VEEV

1 oz. Rhubarb Shrub

1/2 oz. Pierre Ferrand Dry Curacao

1/2 oz. Limoncello

1 Egg White

PREPARATION:

Combine all ingredients and vigorously dry shake. Once shook, add ice and shake again. Double strain and served straight in cocktail glass.

Limoncello:

750 mL of Everclear (or High Proof Vodka)

Zest of 12 Lemons

Add Zests to Everclear and Put in a Glass Lidded Jar for a Month.

One Month Later…

Strain the Everclear to remove all sediment with cheese cloth.

Combine Everclear with 2 1/2 cups of simple syrup (again, syrup is made by weight, not by volume).

Add more to taste.

Rhubarb Shrub:

9 gr of Rhubarb and Sugar Combined. Let set in the fridge for 3 days. After 3 days, Strain and Add Equal Parts Red Wine Vinegar. Let Sit for a Week to Mellow,

GARNISH:

Rhubarb and Lemon Wheel

GLASSWARE:

7 oz. Stemless Glass

INSPIRATION:

Upon my first taste of VEEV I adored the berry notes. So with berry comes smoke. So I added Pierre Ferrand Dry Curacao. One has to balance the natural sweetness and wetness that comes with this vodka. I thought the shrub would be enough, but it wasn’t. So I added my limoncello and an egg white. This cocktail compliments VEEV vodka. The true flavors shine through and that was my goal.

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