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Epicurious

The Shrubarb Cocktail

By Matt Duckor

5.0

(6)

Image may contain Drink Juice Beverage Soda Lipstick and Cosmetics
Photo by Chelsea Kyle

Creating a shrub—a vinegar-based syrup—is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version? Just skip the gin.

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.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes 1 cocktail

Ingredients

For the ginger-rhubarb shrub:

2 pounds rhubarb, cut into 1/4" pieces (about 6 cups)
1 (7-inch) piece ginger, unpeeled, cut into 1/4" coins (about 1/4 cup)
3/4 cup apple cider vinegar
1 1/4 cups sugar

For each cocktail:

2 ounces gin
1/2 ounce fresh lime juice
Club soda (for serving)

Preparation

  1. For the ginger-rhubarb shrub:

    Step 1

    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.

    Step 2

    Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.

  2. For each cocktail:

    Step 3

    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.

TagsCocktailAlcoholBeveragesGinRhubarbFruitGingerHerbs & SpicesEasySimmer

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