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The Shrubarb Cocktail
20 min
1 hr
1 cocktail
Steps
- For the ginger-rhubarb shrub:Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10–15 minutes.
- Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
- For each cocktail:Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.
- Do ahead: The ginger-rhubarb shrub can be made up to a week in advance and stored in the refrigerator. The shrub makes enough for 12 cocktails.
Originally published at Epicurious.com. Reproduced for personal collection.
