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Drinks - Recipe Card Series

The Picasso

With its vibrant strawberry-infused tequila and the subtle complexity of homemade strawberry rhubarb syrup, this drink is a true celebration of fresh, fruity flavors paired with herbal notes.

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Recipe by Chef Robert Horst

Bobby Horst is a bartender at Hotel San Luis Obispo and an emerging professional in the wine and hospitality industry. Currently completing his degree in Wine and Viticulture with a concentration in Wine Business at Cal Poly, San Luis Obispo, Bobby brings both academic insight and hands-on experience to his craft behind the bar.

He takes pride in creating drinks that are not only balanced and flavorful but also foster connection and conversation. With a deep appreciation for quality ingredients and thoughtful presentation, Bobby approaches mixology as both an art and a shared experience—one that brings people together and enhances every occasion.

Enjoy The Picasso as a sophisticated choice for your next gathering, or as a special treat to unwind after a long day. This cocktail is sure to impress with its elegant presentation and harmonious blend of flavors. Cheers!

Ingredients

  • 2 oz strawberry-infused tequila (1 carton strawberries per liter, infuse 48 hours)
  • 1 oz lemon juice
  • 0.5 oz strawberry rhubarb syrup (see recipe below - or substitute with 0.5 oz simple syrup)
  • 0.5 oz simple syrup
  • 1 Rosemary Farm egg white
  • Strawberry and fresh rosemary sprig, for garnish

Instructions

1. Add all ingredients to a shaker.

2. Wet shake (with ice), then dry shake (no ice) for a silky texture.

3. Strain into a chilled coupe or martini glass.

4. Garnish with a fresh strawberry and a rosemary sprig.

Strawberry Rhubarb Simple Syrup

  • Equal parts sugar and water
  • Bring to a boil, then add chopped rhubarb
  • After about 5 minutes, add sliced strawberries and cinnamon sticks
  • Let simmer for 15–20 minutes
  • Fine strain out the rhubarb, strawberries, and cinnamon

Proportions:

  • 2 cups of rhubarb per quart (liter) of syrup
  • 1 cup strawberries per quart (liter)
  • A handful of cinnamon sticks

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