This recipe is from the talented Keli Ingi, barkeep of Skál in Reykjavik, Iceland.
- ¾ oz lemon juice
- ¾ oz rhubarb syrup
- 1 ½ oz blanco tequila (100% agave preferred)
- Saltverk Licorice Salt
- 1 cup rhubarb, sliced across the grain into ¼” coins
- 1 cup water
- 1 cup sugar
To make the rhubarb syrup combine equal parts sugar, water and rhubarb in a pot and bring to a boil over medium-high heat. Simmer the mixture for 5 minutes, then remove from heat and cover in plastic wrap. Allow this to steep until completely chilled down. Once cooled, strain the mixture before use. It will store for up to one month in the cooler.
For the cocktail, combine all ingredients into a cocktail shaker, add ice and shake vigorously until well chilled. Strain into a cocktail glass that has been rimmed with Saltverk Licorice Salt. Enjoy immediately. Skál!