Description
This Rhubarb Shrub recipe offers a tangy, sweet, and refreshing vinegar-based syrup made from fresh rhubarb, sugar, and white vinegar, perfect for mixing vibrant cocktails such as with gin and ginger beer. The shrub syrup can be prepared in advance and stored for months, making it a versatile ingredient for summer drinks and creative beverages.
Ingredients
Scale
Shrub Syrup
- 1 pound rhubarb, diced
- 1 cup granulated sugar
- 1 cup white vinegar
Cocktail
- 2 ounces gin
- 1/4 cup ginger beer
- 1 ounce rhubarb shrub syrup
Instructions
- Make the Shrub Syrup: In a large bowl, combine the diced rhubarb and granulated sugar. Stir well to mix, then cover the bowl and refrigerate for 24 hours, stirring once halfway through to ensure the sugar draws out the rhubarb juice evenly.
- Add Vinegar and Marinate: After 24 hours, add the white vinegar to the rhubarb and sugar mixture and stir to combine thoroughly. Cover again and refrigerate for an additional 12 to 36 hours, allowing the flavors to meld and develop a balanced tangy sweetness.
- Strain and Store: Strain the liquid through a fine mesh sieve or cheesecloth into a clean container, discarding the solids. Seal and store the shrub syrup in the refrigerator where it will keep fresh for up to 6 months.
- Prepare Cocktail: To serve, combine 1 ounce of the chilled rhubarb shrub syrup with 2 ounces of gin and 1/4 cup of ginger beer. Pour the mixture over ice in a glass and enjoy a refreshing, tangy cocktail.
Notes
- Ensure thorough refrigeration during the rhubarb maceration steps for food safety and optimal flavor extraction.
- The shrub syrup has a long shelf life when stored properly in the refrigerator, typically up to 6 months.
- Adjust the amount of shrub syrup in your cocktail depending on your desired sweetness and tartness.
- Ginger beer adds a spicy fizz, but you can substitute with sparkling water for a lighter drink.
- Rhubarb shrub can also be used in non-alcoholic mocktails or as a salad dressing ingredient.
