Rhubarb-Ginger Shrub (Cocktail made with vinegar)


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)


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.

*Omit gin for a non alcoholic beverage

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