"Honey and pickle rhubarb twist on McDonough's (1883) vintage Silver Sour recipe using a 2019 drought leatherwood honey syrup, leatherwood mead, a jammy cooked rhubarb shrub syrup with white balsamic vinegar, oaked Tasmanian gin with pepper berries, real free range organic egg white, garnished with Angostura bitters and a water drop on a nasturtium leaf."