The Shrubarb Cocktail
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
For the ginger-rhubarb shrub: Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat
2
Cover and bring to a boil, then reduce heat to low
3
Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10–15 minutes
4
Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container
5
Let cool to room temperature, then chill
6
Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat
7
Cover and bring to a boil, then reduce heat to low
8
Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10–15 minutes
9
Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container
10
Let cool to room temperature, then chill
11
For each cocktail: Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker
12
Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds
13
Strain into an ice-filled Collins-style glass, filling three-quarters full
14
Top off with club soda
15
Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker
16
Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds
17
Strain into an ice-filled Collins-style glass, filling three-quarters full
18
Top off with club soda