Tim Philips's Rhubarb Fizz

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

  • Preparation Time10 mins
  • Serves1
  • DifficultyEasy
40ml Tanqueray No. Ten
20ml rhubarb compote
15ml lemon juice
10ml sugar syrup
10ml Pedro Ximénez sherry
Dash of egg white
Soda to fill

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

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