I say British as not only are rhubarb and redcurrants quintessentially British, the vodka in this cocktail is made by British distiller William chase, a Hereford potato farmer who brought us Terrell's crisps.
In Williams story he describes whilst travelling in the USA looking for packaging equipment for his crisps he stumbled upon a small distillery making potato vodka and thought this could be a great new chapter in his life. He reportedly sold his crisp business for £30 million deciding it would be more fun to make vodka ( have to agree there ) Chase vodka has since gone from strength to strength. In 2010 Chase was crowned the worlds finest vodka by a panel of 30 judges at the San Fransisco world spirit competition, beating the likes of Poland and Russia.
Distilling in a bespoke copper batch pot and using potatoes gives Chase vodka a natural sweetness and a much better taste than traditional methods of using cheaper wheat or rye grains.
I'm a big fan of trying to reproduce cocktails at home that I have tried and loved. Especially the classics that have an interesting story attatched to them. Although Rhuby Spritzs not in that category I loved it enough to want to make at home.
So I wanted to find out how to make this drink using the exact ingredients.
The Mixologist at OXO kindly gave me the recipe.
Chase vodka is not cheap at £35 a bottle but the quality is amazing, and the taste of rhubarb comes through superbly.
|Ingredients to make a Rhuby spritz|
1/2 tsp Caster sugar
15ml of lemon juice
50ml Chase Rhubarb vodka
Glass style - Tall fluted - Highball
Method - Muddle - Shaken - Charge with soda
Garnish - Slice of lemon - String of recurrants
Muddle 6-8 redcurrants with a 1/2 tsp caster sugar and 15ml lemon juice in a cocktail shaker
Add a double shot of Chase Rhubarb vodka, ice & shake
Strain into a glass filled with ice
Stir and top up with soda water
Garnish with a slice of lemon and some of the redcurrants.
|Rhuby Spritz the perfect summer cocktail|
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