Tim Philips's Rhubarb Fizz
Tim Philips was crowned World Class Bartender of the Year in 2012.
- 40ml Tanqueray No. Ten
- 20ml rhubarb compote
- 15ml lemon juice
- 10ml sugar syrup
- 10ml Pedro Ximénez sherry
- Dash of egg white
- Soda to fill
Add all ingredients, minus the soda, to a shaker and dry shake. Add ice and shake for 10 seconds as hard as you can. Strain into a chilled 300ml fizz glass. Top up slowly with soda.
Recipe courtesy of: Tim Philips’s, Bulletin Place, Sydney. Tim Philips was crowned World Class Bartender of the Year in 2012.
Note: Contains 17 grams of alcohol per serve
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