Bartender's Secret Sauce Challenge


RHUBI was made to be versatile, working seamlessly as a substitute for many classic aperitifs and liqueurs.

Made by bartenders for bartenders, with an inherent bouquet
of earthy rhubarb, partnered with juniper, gentian and citrus oils.

RHUBI is now calling bartenders across Australia to show us how they incorporate RHUBI into their menus, using RHUBI as a secret sauce in their cocktail making.



Sydney, Melbourne, Brisbane & Perth.

The best venues in Australia and their bartenders are invited to experiment with Rhubi by switching it into their favourite cocktails – either as a modifier or replacing another key ingredient.

The participants can either choose to create one of the suggested ‘secret sauce’ recipes provided, add RHUBI as a twist on a classic cocktail, or come up with their own cocktail using RHUBI as a modifier.

Entries are then judged based on:

• Creativity of drink
• Increased volume % vs same period LY
• Venue/bartender posting drink on social media tagging @rhubimistelle and using #JustAddRHUBI hashtag

The entries are judged on paper and the top 3 in each city to be judged IRL by Evan Stroeve*

Top 3 entries in each city to enjoy 1-2-1 time with Evan Stroeve for feedback and ideas with the aim to further develop their in-venue drinks program and future competition entries.

Registrations open - October
Competition running - October and November 
Winners picked - January

The incentive to participate is twofold; both the winning bartender as well as the venue he/she is representing receives a prize.

Winning bartender in each 4 cities:

The winning bartender from each city (Sydney, Melbourne, Brisbane and Perth) receives $500 cash and RHUBI merchandise.

Winning venue in each 4 cities:

The winning venues (the venues where the winning bartenders work) receive a ‘Day/Night Out with RHUBI’ - a bespoke funded staff experience in their city as well as a stock contribution to the venue.

• 1 x case of RHUBI Mistelle
• A staff experience capped at $1,000 - hosted at a key RHUBI venue.

For eligibility to the program, the venue/bartender must:

• Sign up with their Vanguard representative
• Feature a Rhubi switch as promoted serve in venue (menu/boards/display)
• Increased volume % vs same period LY
• Post on social and use the #tag provided

 *or your local Vanguard representative

Need inspiration? Why not #JustAddRHUBI to these classic cocktails: 

Rhubarb Margarita (twist on a Spicy Margarita)
"Earthy and Spicy. A progressive and visually striking take on the humble spicy margarita."

40ml Tequila (Calle 23)
20ml Rhubi
20ml Lime Juice
Sriracha Salt Rim 


  • Mix salt with chilli flakes on a small shallow plate. 
  • Rub the rim of a coupette or tumbler glass with a lime wedge, then dip the glass rim into the salt mix.
  •  Add all ingredients to a cocktail shaker filled with ice. 
  • Shake hard until your hands are very cold. 
  • Strain into the prepared coupette glass or dump directly into a tumbler glass and top with more ice.
  • Enjoy! 

Rhubarb Cosmo' (Twist on the famous Cosmopolitan)
"Fun, frivolous and full of flavour"

30ml Tilde Vodka
20ml Rhubi
20ml Cranberry Juice
15ml Lime Juice 


  • Pre-chill cocktail glass in a freezer for (atleast) 20 minutes. 
  • Add all ingredients to a cocktail shaker filled with ice. 
  • Shake hard until your hands are very cold. 
  • Fine-strain into chilled cocktail glass. 
  • Garnish with a lime wedge if you’re feeling fancy.
  • Enjoy!

Rhubarb Negroni (fresh take on the classic Negroni)
"RHUBI can be switched with each of the three ingredients in a Negroni. This is our favourite, partnering with wonderful Aussie gin, and nuanced bitter vermouth"

25ml Four Pillars Gin
25ml RHUBI
25ml Oscar 697 Rosso


  • Add all ingredients to a carafe or mixing glass.
  • Add lots of ice and stir for 30-40 seconds.
  • Add fresh ice to a tumbler and strain cocktail over the ice.
  • Garnish with a slice of orange.
  • Enjoy!

 Rhubarb Sour (a rhubarb version of the classic Sour cocktail)
"More complex than Ameretto, and less punchy than a whisky sour".

50ml RHUBI
20ml Lemon Juice
10ml Sugar Syrup
10ml Egg White


  • Pre-chill cocktail glass in a freezer for (atleast) 20 minutes. 
  • Add all ingredients to a cocktail shaker filled with ice. 
  • Shake very hard for 20-30 seconds (count it out!)
  • Fine-strain into chilled cocktail glass or tumbler (add fresh ice to tumbler)
  • Enjoy!

 Rhubarb Collins (our version of the refreshing Tom Collins)
"Feel free to split the RHUBI with some amazing Australian gin (cue: Four Pillars) for a refreshing, complex Summer Collins cocktail."

50ml RHUBI
20ml Lemon Juice
Top with Soda Water


  • Add all ingredients to a highball glass.
  • Add ice and mix with a tall spoon. 
  • Top up with soda water and garnish with a slice of lemon.
  • Enjoy!

RHUBI Mai Tai (A RHUBI twist on the classic tiki cocktail)
"Tiki cues aside, this version is improved by replacing the inoffensive orange liqueur with something more complex."

45ml Flor de Cana 4
15ml RHUBI
15ml Orgeat
20ml Lime Juice 


  • Add all ingredients to a cocktail shaker filled with ice. 
  • Shake hard and strain into a tall glass filled with fresh ice. 
  • Garnish exotic-ly.
  • Enjoy!

Jungle Bird (our version of this classic tiki cocktail)

"Zippy, fresh and beautifully balanced."

30ml Flor De Cana 7
20ml RHUBI
20ml Pineapple Juice
20ml Lime Juice
15ml Brown Sugar Syrup


  • Place ice in a sealed tea towel and smash hard to create crushed ice. 
  • Add all ingredients to a cocktail shaker with lots of cubed ice. 
  • Shake hard and strain into a tumbler glass filled with the crushed ice. 
  • Garnish exotic-ly.
  • Enjoy!

Check out RHUBI's instagram account for more details and inspiration.