19 min
Beyond the Drink: Joseph Jebelean’s Ravishing Rick Rhub Beyond the Plate
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- Food
Joseph Jebelean is a Miami born and bred bartender. As a student studying biology and chemistry, he washed dishes at P.F. Chang’s until the opportunity arose for him to bartend. We discuss how this experience impacted him and his career in hospitality, what drives his creative process when it comes to naming drinks and how he gives back to the community. Since settling into his calling behind the bar, he has won several cocktail competitions including the coveted title of the best daiquiri in Miami. Also in this episode, Joseph walks us through a cocktail based on one of his favorite’s, the Gin Rickey. Enjoy this episode as we go Beyond the Drink… with Joseph Jebelean. (cocktail recipe below)
Ravishing Rick Rhub
Makes 1 cocktail
1.25 oz gin, such as Fords Gin
.75 oz rhubarb-sauvignon blanc cordial (instructions below)
.5 oz fresh lime juice
.25 oz Italicus Bergamot Liqueur
2 dashes orange bitters
2 oz soda water, such as Topo Chico
To an ice filled collins glass, add gin, rhubarb-sauvignon blanc cordial, lime juice, bergamot liqueur, bitters and soda water. Gently fold that all together with a spoon and garnish with a rhubarb ribbon.
For the Rhubarb-Wine Cordial:
1. Cut rhubarb (the amount you have) into 1-inch pieces and weigh the total. You will use this same weight for the sugar and the sauvignon blanc. Place rhubarb in a bowl or dish.
2. Add that same amount of sugar and let macerate overnight.
3. Strain the solids from the liquid, making sure to keep the “syrup” that releases from the rhubarb.
4. Add that same amount, in weight, of sauvignon blanc to the syrup and mix, making sure the sugar is completely dissolved.
This episode is Presented by Fords Gin.
This episode is brought to you by Wickles Pickles.
Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com
Follow Beyond the Plate on Facebook and Twitter
Follow Kappy on Instagram and Twitter
Joseph Jebelean is a Miami born and bred bartender. As a student studying biology and chemistry, he washed dishes at P.F. Chang’s until the opportunity arose for him to bartend. We discuss how this experience impacted him and his career in hospitality, what drives his creative process when it comes to naming drinks and how he gives back to the community. Since settling into his calling behind the bar, he has won several cocktail competitions including the coveted title of the best daiquiri in Miami. Also in this episode, Joseph walks us through a cocktail based on one of his favorite’s, the Gin Rickey. Enjoy this episode as we go Beyond the Drink… with Joseph Jebelean. (cocktail recipe below)
Ravishing Rick Rhub
Makes 1 cocktail
1.25 oz gin, such as Fords Gin
.75 oz rhubarb-sauvignon blanc cordial (instructions below)
.5 oz fresh lime juice
.25 oz Italicus Bergamot Liqueur
2 dashes orange bitters
2 oz soda water, such as Topo Chico
To an ice filled collins glass, add gin, rhubarb-sauvignon blanc cordial, lime juice, bergamot liqueur, bitters and soda water. Gently fold that all together with a spoon and garnish with a rhubarb ribbon.
For the Rhubarb-Wine Cordial:
1. Cut rhubarb (the amount you have) into 1-inch pieces and weigh the total. You will use this same weight for the sugar and the sauvignon blanc. Place rhubarb in a bowl or dish.
2. Add that same amount of sugar and let macerate overnight.
3. Strain the solids from the liquid, making sure to keep the “syrup” that releases from the rhubarb.
4. Add that same amount, in weight, of sauvignon blanc to the syrup and mix, making sure the sugar is completely dissolved.
This episode is Presented by Fords Gin.
This episode is brought to you by Wickles Pickles.
Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com
Follow Beyond the Plate on Facebook and Twitter
Follow Kappy on Instagram and Twitter
19 min