Aria has joined forces with experimental fine-art floral collaboration, Acid Flwrs, to create a visual experience for the duration of Vivid Sydney. Maison Balzac candles, bright floral installations and punchy cocktails, such as this rhubarb and vanilla-spiked creation will bring the space - and your tastbuds - to life.
40ml Belvedere Vodka
30ml poached rhubarb vermouth (see note)
20ml vanilla syrup
30ml freshly squeezed lemon juice
2 dash Fee brothers rhubarb bitters
Garnish with rhubarb powder
350ml vermouth bianco, such as Martini Ambratto
1 vanilla bean, coarsely chopped
350ml simple syrup (equal parts fine sugar and water)
1. For rhubarb vermouth, combine rhubarb and vermouth in a heatproof bowl placed over a bain marie and cover with plastic wrap. Simmer over low heat until rhubarb is very tender and vermouth is well-flavoured, keeping vermouth at a tempertaure of 65C. Strain and reserve.
2. For vanilla syrup, bring ingredients to the boil, let it rest, strain and bottle.
3. Combine remaining ingredients (except powder) in a cocktail shaker half-filled with ice. Shake vigorously until chilled, then double strain into a chilled nick and nora glass.
NOTE Vermouth and syrup make about 8-10 cocktails, and keep well refrigerated.