Honey Rhubarb Silver Sour

"Honey Rhubarb Silver Sour is a leatherwood honey and pickle rhubarb twist on a vintage fancy Silver Sour recipe circa 1883. The Sour formula - sugar, water, citrus, spirit, ice - became popular in the 1860's. In the 1880's the Sour became more fancy with the addition of new ingredients and elaborate presentation. The Silver Sour is a fancy style of 1880's sour using egg white to achieve a luxurious creamy mouth feel, texture and frothy head. In this Australian twist I have used a Tasmanian spicy leatherwood honey produced during the 2019 drought and mead or honey wine, to add a distinctive spicy honey flavour. The citrus is swapped out for a jammy cooked rhubarb shrub syrup spiced with cinnamon and vanilla and preserved with white wine and white balsamic vinegar. An oaked Tasmanian gin with pepper berries adds spice and warmth, while the real free range organic egg white provides a creamy rich texture. The Honey Rhubarb Silver Sour is garnished with Angostura bitters and a water drop on an edible nasturtium leaf symbolising a bee's drought relief dream. "