Tim Philips's Rhubarb Fizz

Tim Philips was crowned World Class Bartender of the Year in 2012.

Preparation Time10 mins

Serves1

DifficultyEasy

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Ingredients

40ml Tanqueray No. Ten

20ml rhubarb compote

15ml lemon juice

10ml sugar syrup

10ml Pedro Ximénez sherry

Dash of egg white

Soda to fill

Method

Add all ingredients, minus the soda, to a shaker and dry shake. Add ice and shake for 10 seconds as hard as you can. Strain into a chilled 300ml fizz glass. Top up slowly with soda.

Recipe courtesy of: Tim Philips’s, Bulletin Place, Sydney. Tim Philips was crowned World Class Bartender of the Year in 2012.

Note: Contains 17 grams of alcohol per serve

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients that define the 'must have' fine drinking experience in their city, along with providing insider knowledge on the most stylish & sophisticated locations to stay, shop & dine nearby.

Discover more at definitivedrinkingguide.com

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Tim Philips's Rhubarb Fizz

Tim Philips was crowned World Class Bartender of the Year in 2012.

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