By Foxy Cielio Blanc

7oz. Coupe


  • 35ml Tequila Herencia Mexicana Blanco
  • 30ml Lime juice
  • 15ml Rhubarb liqueur
  • 2 dashes Rhubarb bitters
  • 2 bar spoons homemade rhubarb jam


Shake all ingredients together and fine strain into glass, garnish with a lime wheel.

For the rhubarb jam, chop 2kg of washed rhubarb and heat with 2kg jam sugar and 2 sachets of pectin. Simmer, stirring regularly for 20-30 mins.