Recipes — Cocktails

Ingredients For the ginger-rhubarb shrub: 2 pounds rhubarb, cut into 1/4" pieces (about 6 cups) 1 (3-inch) piece ginger, unpeeled, cut into 1/4" coins (about 1/4 cup) 3/4 cup LG Honey Ginger White Balsamic 1 1/4 cups sugar For each cocktail: 2 ounces gin 1/2 ounce fresh lime juice Club soda (for serving) Preparation 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...

For the Sangría: 2 (750-ml) bottles white wine, chilled 1 cup brandy 2 navel oranges, sliced 1/4 c. LG White Balsamic Vinegar or to taste (Peach, Cranberry Pear, Orange Vanilla, Pom Quince) 1 lemon, sliced 1 lime, sliced 1/4 cup superfine sugar - Preparation: To make the sangria: Simply pour the wine and brandy over the fruit and sugar in a large serving bowl. Stir until the sugar is dissolved. To serve: Place a ladle in the sangria so people can serve themselves and have a full bucket of ice by the side of the bowl.