Another seasonal wonder. Rhubarb makes a beautiful tart and bitter alternative to citrus. Here I blended equal parts of fresh rhubarb juice with Cointreau, Salers gentiane and sugar to make an acidic homemade Aperol style liqueur.
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1 1/2 oz Tanqueray No. Ten
1/2 oz Lustau amontillado sherry
1 oz Homemade rhubarb liqueur
3/4 oz Lemon juice
1 Barspoon Maraschino
Shake all ingredients over ice and fine strain in a chilled cocktail coupe. Garnish with rhubarb ribbons.
Jean-Félix Desfossés has an unusual career path. After several years in the retail industry, he finally sold his jewelry store and became a bartender about 5 years ago for the Fairmont Château Frontenac. For the past year now he has been the head bartender of both bars of the famous hôtel.
Being truly passionate for everything related to cocktails he uses his interest for flavours, aestheticism and photography to share this passion among the greatest number of people.
« I wish I could do flare like Tom Cruise but I’m way too goofy so I take pictures and I carve ice instead. Never mind Tom Cruise, I’m Val Kilmer… Call me Iceman ! »
Being truly passionate for everything related to cocktails he uses his interest for flavours, aestheticism and photography to share this passion among the greatest number of people.
« I wish I could do flare like Tom Cruise but I’m way too goofy so I take pictures and I carve ice instead. Never mind Tom Cruise, I’m Val Kilmer… Call me Iceman ! »
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