Garden Sour
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Garden Sour
Photographed in an UB Koto Collins 35cl
| 3⁄4 oz | Del Maguey Vida Clásico Mezcal |
| 3⁄4 oz | Patrón Silver blanco tequila |
| 3⁄4 oz | Giffard Rhubarbe Liqueur |
| 3⁄4 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 dash | Fee Brothers Celery bitters |
| 2 oz | Thomas Henry Soda Water chilled |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of rhubarb ribbon.
- SHAKE first 6 ingredients with ice.
- STRAIN into ice-filled glass whilst also pouring soda.
- Garnish with rhubarb ribbon around inside of glass.
Allergens:
Recipe contains the following allergens:
- Celery bitters - Celery
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Delicate notes from the mezcal form the backbone of this delicious, complex and refreshing cocktail.
History:
Adapted from a 2017 recipe promoted by Giffard USA to celebrate the launch of Giffard Rhubarbe liqueur in the USA.
Nutrition:
One serving of Garden Sour contains 203 calories
Alcohol content:
- 1.2 standard drinks
- 10.19% alc./vol. (10.19° proof)
- 16.9 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Elevenses/afternoon cocktails
- More Long drinks & highballs cocktails
- More Savoury (e.g. Bloody Mary) cocktails
- More Spring cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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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.