Royal Tart Recipe

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By: Andreea Jula, Bartender, Bovine & Barley, Houston, Texas.


  • 3 fresh raspberries
  • 1 small slice of fresh ginger (dime to nickle sized), peeled
  • 2 ounces Earl Gray infused Aviation gin (1 teabag per 2 cups gin for 2 hours)
  • 1 ounce simple syrup (2 cups sugar per 1 cup water)
  • 3/4 ounce fresh lemon juice
  • 5 drops 18.21 Ginger Lemon tincture
  • 3 dashes Fee Brothers Rhubarb bitters
  • 2 dashes Fee Brothers Black Walnut bitters
  • Sparkling water


  1. In a shaking tin, muddle fresh ginger slice and raspberries.
  2. Add the infused gin, the fresh lemon juice, the syrup, the ginger lemon tincture, the rhubarb and walnut bitters.
  3. Add ice about 3/4 of the way in the small tin.
  4. Shake vigorously.
  5. Double strain through a Hawthorne and mesh cone strainer over ice into a copper mug.
  6. Top with sparkling water (I used Topo Chico).


A sprig of mint and a fresh raspberry. 


I wanted a cocktail that would reflect my bubbly personality, so my inspiration was Princess Bubblegum from the Adventure Time series. She has a tart recipe with strawberries, so I went to the market and let the colorful fruit and vegetable stands guide me through pairing things that play with the taste buds. Rhubarb, although looks like a vegetable, is actually a fruit. Its tart, bubble gum flavor made me think of combining it with raspberries, but wanted a bit of a kick, which is why I added the walnut bitters and the Earl Gray-infused gin.