The Bridge by Guilia Cuccurullo
This recipe was first published as part of our feature on Patrón Perfectionists 2020.
50ml Patrón Silver
50ml Rhubarb cordial*
30ml Fortified wine blend (2 parts Martini & Rossi Ambrato vermouth : 1 part Cocchi Americano)
30ml Tomato water**
1ds Salt solution
Garnish with tomato and rhubarb leather***
Combine all ingredients with ice in a shaker and throw to chill. Serve over ice in a highball glass and garnish with tomato and rhubarb leather.
*Rhubarb cordial: 1.1kg trimmed rhubarb; 1l water; 450g caster sugar; 10g malic acid. Separate the rhubarb in four bags with water, vacuum seal them, and sous vide for 1 hour at 60C. Squeeze the bags to break the rhubarb, then blend everything together. Centrifuge at 4700 rpm for 20 minutes at -8C or strain with a coffee filter multiple times. Strain, add sugar, heat the juice, and bring the sweetness to 35 on a brix meter. Add malic acid.
**Tomato water: 3kg cherry tomatoes. Blend tomatoes and strain through a coffee filter to collect liquid.
***Tomato and rhubarb Leather: 150g leftover tomato solids from the tomato water; 220g tomato sauce; 92.5g sugar; 50g water; 20gr pectin NH; 2 full spoons of rhubarb solids; 6g citric acid; 5g malic acid; drop of oil. Blend everything together and bring to 40C. Mix Pectin NH and sugar together, add to the mix then blend. Bring mixture to 90C for 5 minutes. Add malic and citric acids to the mixture and blend again. Allow the mixture to cool down then, while still warm, spread a thin layer on an oven tray covered with cling film. Cook slowly or use a dehydrator at 45C for 4 to 5 hours. Remove from oven or dehydrator while it is still elastic, before it becomes too hard.