This is a summery version of a classic whisky sour, containing the King’s favourite spirit and an appropriately named liqueur. The addition of smoked paprika and scorched lemon makes it perfect with flame-grilled food. You’ll have enough rhubarb puree to make eight drinks, but you can freeze it in batches if you don’t use it on the day.
MAKE THE RHUBARB PUREE
Bring your EGG to your target temperature, heat the Enamelled Dutch Oven on top of the Cast Iron Searing Grid. Put the water and sugar in a pan. Bring to the boil, then reduce to a simmer by closing the vents slightly. Add the rhubarb cubes and simmer for approximately 15 minutes, until soft. Keep an eye on this as you do not want it to burn and stick to the bottom of the pan.
Take off the heat and grate the lemon zest into mixture. Stir and leave to cool. This puree can be left covered in the fridge for up to three days or can be frozen in batches.
PREPARE YOUR SCORCHED LEMON ROSES
To make your scorched lemon rose garnish, use a peeler to create a long ribbon of peel, moving from the top of the lemon to the bottom and going round like a helter-skelter. Twist the lemon peel tightly to make a rose shape and pierce to hold in shape. Repeat for the second garnish.
Place the roses on the Searing Grid, lower the Dome and allow them to char for 30 seconds. Check and turn over.
Char for another 30 seconds. Once scorched, put them to one side.
MAKE THE COCKTAIL
Put all the liquid ingredients and the egg white into your shaker and shake for 15 seconds. This will allow the egg white to add a frothy texture to the drink. Add a handful of ice and shake for a further 20 seconds.
Fill the glasses with ice and strain the cocktail over the top. Sprinkle a pinch of smoked paprika on top of the drinks and finish with your scorched lemon roses.