The definitive guide to the finest drinking experiences

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.

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Winner of World Class Bartender of the Year 2012, Tim Philips created Rhubarb Fizz at his bar Bulletin Place in Sydney to showcase the delicious Victorian rhubarb crop.

The Rhubarb Fizz is a blend of fun, flavour and forward thinking. The subtle tang of the Yarra Valley rhubarb and the crisp soda bring out the full flavour of the Tanqueray No.Ten, which Tim describes as the most malleable cocktail anchor. The Rhubarb Fizz typifies his belief in reinvigorating classics with fresh, local, seasonal ingredients; the rhubarb compote is made in-house from scratch, using fresh Victorian rhubarb stalks boiled up with vanilla bean and a sprinkling of sugar.

The Technique

Tanqueray No. Ten • 40ml
Pedro Ximenez Sherry • 10ml
Rhubarb compote • 20ml
Fresh Lemon juice • 15ml
Sugar syrup • 10ml
Dash of egg white
Soda to fill
Contains 17 grams of alcohol per serve

Add all ingredients, minus the soda, to a shaker and dry shake. Add ice and shake for 10 seconds as hard as you can. Strain into a chilled 300ml fizz glass. Top up slowly with soda.

The Rhubarb Fizz is perfect on a warm, autumnal Sydney afternoon. Try to sit at the chef’s table next to the bar so you can enjoy the bartenders’ banter as they go about their work and entertain. Bulletin Place is about relaxed entertainment, shared passions and an attention to detail.

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