Shrub (also knows as drinking vinegar) is a refreshing base for a cocktail or booze-free drink. This recipe uses rhubarb but you can sub out equivalent quantities of most fruits to switch it up as the season changes. We are including two methods here. One is the cold method, great for all fruits, and should be especially used for delicate flavours such as melons. The heated method is quicker and can be used right away, although we recommend letting flavours develop on the fridge for a few days.
Ingredients:
- 2 cups of rhubarb chopped (use reddest part of the rhubarb) option to add 1/2 cup of ginger pieces
- 1 cup of vinegar of choice
- 1 cup of sugar of choice
Cold Method:
- Mix the rhubarb and sugar in a small bowl
- Cover and place in the fridge
- Stir every 12 hours for 4-5 days
- Strain the liquid squeezing rhubarb with back of spoon to remove extra liquid and flavour
- Combine liquid with vinegar and pour into a jar with lid and refrigerate
- Leave for a week to allow flavours to develop
Heated Method (faster):
- Combine ingredients into a medium heavy bottomed saucepan
- Cover and bring to a boil, then reduce heat to low
- Stir occasionally, cooking until rhubarb is broken down, about 10-15 minutes
- Use a fine sieve or a colander lined with cheesecloth
- Strain into jar
- Let cool to room temperature and the refrigerate
- Use within 6 months
Cocktail Recipe:
- Combine 2 oz gin, 1/2 oz fresh lime juice, 2 oz rhubarb shrub in a cocktail shaker
- Fill shaker with ice and shake until outside of shaker is frosty
- Strain into an ice-filled glass
- Top off with sparkling water or club soda
- Garnish with a sprig of rosemary or thyme
Mocktail Recipe:
- Add 2 oz rhubarb shrub, 1/2 oz fresh lime juice, and 1/2 oz of maple syrup to a cocktail shaker
- Fill shaker with ice and shake until outside of shaker is frosty
- Strain into an ice-filled glass
- Top off with sparkling water or club soda
- Garnish with a sprig of rosemary or thyme
