La Bandera
1.5 oz Vamonos Riendo Mezcal
1.5 oz RSTJ reduction (Rhubarb-strawberry-tomato-jalapeno-lemon zest reduction)
.75 oz lime
1 oz sparkling water
Grapefruit Twist
For the RSTJ reduction:
2 cups sliced and cleaned strawberries
2 cups quartered roma tomatoes
2 cups sliced jalapeños
2 cups sliced rhubarb
2 qts sugar
1 qt water
2 pinches of salt
(Yields: 2 qts RTSJ reduction)
Mix and add all ingredients to a double boiler. Cover and cook for 30 mins. Add everything to a blender and blend for 2 minutes. Strain off using a chinois. Bottle, label and refrigerate.
Method
Shake with ice and strain into a collins glass. Garnish with a grapefruit twist.