About this Cocktail
From the PDT Cocktail Book. Rhubarb purée recipe cobbled together from various cooking blogs.
1.5 oz blanco tequila
1 oz lemon juice
.75 oz Grand Marnier
.5 oz rhubarb purÃ©e
.5 oz grenadine
Grenadine is made by combining equal parts sugar and POM pomegranate juice and shaking until sugar dissolves.
Rhubarb purée is 12 or so rhubarb stalks cut into 1" pieces in a pot with 1/2 oz water and 1 tbsp lemon juice. Cook on medium heat for 15-20 mins until pulpy, then blend until smooth.
Squeeze lemon juice freshly.
Shake all ingredients with ice and strain into a chilled coupe. Garnish with grapefruit twist.
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