" SHAKEN " A Classic Millionaire..@MintBarDublin..at the WESTIN. Dublin & " STIRRED" A twist with Rhubarb

Mad about Cocktails , these days and I enjoyed a delicious and very addictive " Millionaire " cocktail, the other day in THE MINT BAR  at the WESTIN HOTEL on college green . Shaken and not stirred by the Master Mixologist himself. Mr Karl Byrne . A great Classic that transported me back to the sandy beaches of St James in  Barbados . An exotic blend of  Myers Jamaican rum , sloe gin , apricot brandy , grenadine pomegranate syrup and fresh lime juice . Heaven ......

" The Mint Bar " @ The Westin , college street , Dublin . Tel : 01-6451322 . www.themintbar.ie

Now here is my twist with Rhubarb .... 3 ways.. Alcohol free , Very Alcoholic and Let's eat cake .
1.Rhubarb Syrup Liqueur
2.Rhubarb Cordial
3.Rhubarb & Amaretto crunch Cake

Rhubarb Syrup Liqueur ( alcoholic )

• 1 kg of Rhubarb
• 200 grms of caster sugar
• 1 ltr of Vodka

Clean and wash the Rhubarb ,  keeping only the stalks , discard the leaves as they are poisonous. Cut into 2" pieces . Cover with the sugar and allow to rest overnight .

Place in an oven proof dish and add a cup of water . Wrap tightly with good quality cling film and poached the Rhubarb in an oven at 50 c for 11/2 hrs . Allow to cool completely still covered and in it's own juices . Add the Vodka and allow to infuse for 48 hrs . Pass through muslin and store in the fridge .

Add to Rum , lime juice and grenadine molasses & pour into chilled glasses to make your very own  " Millionaire  "

Rhubarb Cordial ( alcohol free )

• 1 kg of Rhubarb ... cleaned and cut into 2 " pieces
• 500 grms of sugar

Cover with the sugar and allow to rest overnight. Place in an oven proof dish , add 2 pints of water . Cover tightly with cling film and cook in an oven for 11/2 hrs. Allow to cool completely in it's own juices. Pass through muslin and store in the fridge . Add to 2 parts water and 1 part lemon juice , add ice cubes to obtain a refreshingly summer drink .

DO NOT THROW AWAY THE POACHED RHUBARB PIECES .... THEY MAKE A FABULOUS CAKE... & FOOL PROOF .......... HERE IS THE RECIPE ...

Rhubarb & Amaretto biscuit crunch cake

• 175 grms of unsalted butter
• 175 grms of caster sugar
• 3 eggs
• 140 grms of self raising flour
• 85 grms of ground almonds
• A hand full of Amaretto biscuits / or biscotti Italian biscuits
• The poached Rhubarb pieces ( or use raspberries and frozen one are fine too )

Pre heat the oven to 170 c.
Line the base and sides of a 20 cm cake  tin . Place the sugar, butter, eggs , flour and ground almonds in a bowl. Mix with an electric whisk until blended. DONE

Spread half the cake mixture into the lined tin , evenly spread the Rhubarb pieces , Roughly break up the Amaretto biscuits and scatter over. Spread the remaining cake mixture on top, Scatter a few extra almond flakes on top and bake for 50 - 60 mins until a skewer inserted into the centre comes out clean .
Allow to cool in the tin .... ET VOILA , BOB 'S YOUR UNCLE



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