Winter Heath Cosmo

Vodka, Rhubarb Cordial, Grapefruit-Cardamom Tea, Amber Vermouth, Italicus, Winter Heath Salt Foam

Bartender Nicole Yarovinsky of Daisies | Chicago

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Adapted by StarChefs | July 2024

INGREDIENTS

Rhubarb Cordial:
Yield: 5 liters
750 grams chopped rhubarb
125 grams granulated sugar
5 grams EC-1118 yeast
Malic acid

Raspberry-Rhubarb Shrub:
Raspberry pulp
Chopped rhubarb
Champagne vinegar
Granulated sugar

Grapefruit-Cardamom Tea:
Yield: 1 quart
5 grams dehydrated grapefruit peel
4 grams dehydrated orange, chopped
1 gram dehydrated beet pulp
3 grams lemongrass
1 gram dehydrated carrot peel
2 grams hibiscus
2 grams dehydrated apple
2 grams dried eucalyptus leaves
12 pods green cardamom, toasted

Winter Heath Salt Foam:
Yield: ½ quart
1 gram kosher salt
0.8 grams xanthan gum
170 grams egg white

To Assemble and Serve:
Yield: 1 cocktail
1½ ounces vodka
¼ ounce Rockwell amber vermouth
⅛ ounce Italicus

METHOD

For the Rhubarb Cordial:
In an airtight container, combine rhubarb, sugar, and 3 liters filtered water. Set aside. In a mixing bowl, combine yeast with 2 ounces warm water. Let sit 20 minutes at room temperature. Add yeast mixture to rhubarb mixture and let sit 7 days in a dark, cool room. The next week, strain mixture, then add additional sugar until mixture reaches 50 brix on a refractometer. Weigh liquid. Stir in two-and-a-half percent malic acid by weight of the liquid. Seal and refrigerate.

For the Raspberry-Rhubarb Shrub:
In an airtight container, add 1 part rhubarb and enough sugar to lightly coat. Cover with clean linen. Let sit 2 hours at room temperature. Add 3 parts raspberry and enough vinegar to submerge fruit. Refrigerate 24 hours. The next day, strain mixture, discarding solids. Fold in additional sugar until mixture reaches 40 brix on a refractometer. Bottle and reserve.

For the Grapefruit-Cardamom Tea
In a pot over medium heat, bring all ingredients and 32 ounces water to 180°F. Remove from heat and let steep 20 minutes. Strain, bottle, and refrigerate.

For the Winter Heath Salt Foam:
In a Vitamix Commercial blender, combine salt, xanthan gum, 42 grams Raspberry-Rhubarb Shrub, and 127 grams water on high speed. Add egg whites and blend on low speed until well incorporated. Transfer mixture to an iSi container. Shake, charge, and shake again. Refrigerate.

To Assemble and Serve:
In a shaker, add vodka, vermouth, Italicus, ¾ ounce Fermented Rhubarb Cordial, ½ ounce Grapefruit-Cardamom Tea, and ice. Shake and strain into desired glassware over a large ice cube. Top with ½-inch layer Winter Heath Salt Foam.

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