Solar and warm notes of cédrat, balanced by the sweetness of rhubarb and the spicy touch of chili, make this cocktail marvellous.

This recipe involves a few technical elements that are not insurmountable and add a beautiful equilibrium to the overall mix.

To prepare a rhubarb-cédrat cordial, macerate the zest of one cédrat and cubes from a rhubarb stalk in 500g of white sugar overnight. The next day, add 800g of water, bring to a boil, and let it simmer for 1 hour on low heat, until it reaches a syrup-like consistency. At the end of cooking, add 20ml of cédrat juice to stabilize and acidify your homemade cordial!

40 ml Edizione Corsa Gin
20 ml Rhubarb-Cédrat cordial
20 ml Limoncello
A few drops of Pasilla Chili Tincture (optional)
150 ml Bergamot Mandarin Soda

Granish : fresh rhubarb or citron zest

How to make

1. Pour all ingredients except soda into a shaker with ice. Shake and pour into a tall glass or highball
2. Top with 3/4 of bergamot mandarin soda

A variation of this recipe: if you omit the limoncello, you can use 60ml of Edizione Corsa. It works equally well.