Hugo’s mistress

Vodka | St-germain | hibiscus

 #Story
Time

Right, so we recently changed our cocktail menu at Junk, Bar & Restaurant and gave the foh team a task of creating a new cocktail each.This one’s Catriona’s!


There is plenty to say about Catriona, she is an absolute fucking delight for one, but also a complete and utter liability. In a good way of course. I have known Cat for about 4 years now or something like that… And, although I have missed the majority of her mental antics I have still heard every detail, from every perspective, and they all add up to one incredible story. There is so many little stories to tell but I do feel that her family might just read this and I would get her into trouble… So i will leave it at that. An incredible person if not a slight melt. All The love.

cam x

Junk’s Jam:

Serves 2

Hey!

Inspired by the traditional Hugo Cocktail originating in South Tyrol. We’ve spruced ours up a bit swapping out the mint for hibiscus and adding in a good ol’ shot of vodka. Great for a wee palate refreshment!

Equipment…

>Cocktail Shaker
& Strainer

The Recipe

Stage #1
>The Prep

50ml Stolichnaya
50ml St-Germain
50ml Hibiscus Syrup* 

Prosecco
Poached Rhubarb Strips

 
 

Hibiscus Syrup

This will make a lot more than what’s needed for the recipe but will keep for 3 months in an airtight bottle in the fridge!

1500g Water
500g Caster Sugar
1/2 Vanilla Pod (Or Seeds)
80g Dried Hibiscus Flower
1 Lemon (Zest & Juice) 

  • Mix all together. Bring to the boil & simmer for 35 mins. Take off heat. Leave to cool and infuse for 1 hr before straining.

 
 

Rhubarb Ribbons

1 Stem of Rhubarb

  • Finely peel the Rhubarb and leave to soak in the Hibiscus Syrup. 

Stage #2
>Assemble

 

shake \ flute

  • Neatly place a strip of Poached Rhubarb up the side of the glass.

  • Shake on ice all of your ingredients together (apart from the Prosecco). Double strain into a flute glass.

  • Top with the Prosecco (Use the back of a spoon to create a perfect layer).