We asked you guys for inspiration, so Daniel Robinson, we asked and you did give us the
goods. He has some rhubarb left over, he needs to know what to do with it, will it work well
with rum? Also Rasmus Due has asked for you to use something with anis or licorice flavour.
So rhubarb, rum, anis, licroice, go! Right well that all sounds amazing, it's a wonderful
flavor combination, I love all of that. Rhubarb and anis is a brilliant flavor, wonderful,
problem is rhubarb is out of season at the moment. Oh. So what we tried to do, we tried
to use our imaginations to find a similar sort of flavor and we decided that rooibos
tea would do a similar job, it has a nice sort of fruitiness to it. What kind of tea?
Rooibos tea. Rooibos tea. Yeah, this stuff. And well actually it's this stuff in fact,
there you go. Look at that. Rooibos tea so how do you make this stuff? So what we did
is we basically, we infused it, we made a strong tea and then we put one part sugar to one
part of this tea to make a syrup. And then, to funk it up a little bit, give it more zing.
To give it the funk. To give it the funk we err, we got this stuff. Ascorbic acid. It's
basically like the citrus flavor without the citrus. So it's like putting lemon or lime
in your drink without putting juice in it. And that's basically turning into a cordial
and we're gonna really really simply be mixing that with rum and the anis flavor we're gonna
get from a little bit of fennel down the bottom here. Nice. Priceless while you're doing that,
I'm just gonna crack on with this.So we're gonna just take a small little slice of that,
drop it in the bottom there. So this is a rooibos cordial. So sugar, rooibos tea and
a bit of citric acid or ascorbic acid. It's lovely man. Yeah really good stuff. Quite
tart and sweet. It lasts in the fridge a long time, it's kinda, there we go. So you could
just make a big batch of it and kinda use it over and over again. Exactly, it's brilliant
you can use it in all sorts of stuff, make it like, like you would a squash or something.
That's what I'm saying, I wouldn't mind that with some water and some ice. Yeah we were
doing that all afternoon, all afternoon. You're crazy man. Literally just...I wanna party
with you. Smell that, it's gonna be great. Woo! Lovely, so it's one part of this tea
syrup and then four parts of rum. Did you say teacher? Tea syrup. Oh tea syrup. Tea
cordial. Tea cordial alright. And then four parts rum. So we've put fifteen mililetres
of the cordial so then we're gonna need to put sixty milliliters of rum which is right
to the top. Boom. Straight in the glass, no spillage. And what rum are you rocking there,
you're rocking a...Yeah a nice sort of light Cuban style rum is ideal for this. You want
something that's quite fresh. Yeah so you're not going dark, you're not going kinda spice
you're going more light. Yeah lighter I think. Lighter works well with this. A nice sort of
fragrance see that's what we wanna play with here. So literally we're just gonna stir this.
We're not gonna shake it or throw it as we learnt yesterday, because we want it to be
really still. We want it to feel kind of have a lot of mouth feel, a lot of texture in the
mouth. You want it to be still. That's crazy because yesterday we were doing the crazy
hack with the like you know, airing it all out and bringing more flavors to it. You want
more stillness. Exactly, we don't want that aeration in this drink so much, so we're gonna
literally just stir it and just leave it nice and crisp and clean like a crystal, crystal
like texture we're looking for. And we're just gonna strain it into a chilled coupet
cocktail glass. We're gonna just finish that, we're gonna go with a little spray of lemon
just on the top just to kind of bring that citrusy note back. And there we go, and just
chuck it away. You could of lit that lemon on fire. I could of done, I could of done.
I quite like the fragrency, the delicacy of it. Okay you don't wanna make it to enhanced.
There you go. Okay so this is more of a delicate kind of still. So what is this called? We
call it a Ruby Gimlet or Rooiby Gimlet, let's call it a Ruby Gimlet. Ruby Gimlet. Alright
so there is a Ruby Gimlet, let's give it a shot.
Oh bro. Is it alright? That is really
really good man. You check that out dude. This is total [..] in this drink. The thing
is you guys, he just made that up man. That works. Here we're doing these all week, here
you try that man. Yeah, that's lush!