| 3⁄4 fl oz | Del Maguey Vida Clásico Mezcal |
| 3⁄4 fl oz | Blanco tequila |
| 3⁄4 fl oz | Giffard Rhubarbe Liqueur |
| 3⁄4 fl oz | Lemon juice (freshly squeezed) |
| 1⁄2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 2 dash | Fee Brothers Celery bitters |
| 2 fl oz | Thomas Henry Soda Water (chilled) |
Photographed in an UB Koto Collins 35cl
One serving of Garden Sour contains 204 calories
Adapted from a 2017 recipe promoted by Giffard USA to celebrate the launch of Giffard Rhubarbe liqueur in the USA.
Delicate notes from the mezcal form the backbone of this delicious, complex and refreshing cocktail.
Makes a minimum of 16.5 cocktails.
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Palate-cleansing, pre-dinner cocktails, often bittersweet and moderately alcoholic.
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Cocktails suited to enjoying during a leisurely afternoon.
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Long, tall cocktails, served in an ice-filled Collins or Highball glass.
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Cocktails with a savoury flavour, often made with tomato juice.
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Cocktails using ingredients or appropriately named to suit the spring season, often with floral notes.
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Comments & Discussion
I really like the idea of this drink but it's slightly too Mezcal forward for me to really get in the mood of spring and garden parties. I think a 50/50 split of Mezcal and blanco Tequila could really let the rhubarb shine.
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