Photo: David Bagosy, Styling: Melissa Direnzo
By Josie Malevich
Used in the past as a method of preserving fruit, a shrub is just a fruit syrup made with vinegar instead of water. This tangy rhubarb shrub can be added to mineral water, sodas or cocktails for a refreshing tart drink.
Rhubarb Shrub and Rhubarb Shrub Martini
For a refreshing soda, add 1 oz shrub to tall glass. Fill with ice and top with sparkling soda water. Spike with vodka, gin or rum as you wish, or see below for the proportions for a rhubarb shrub martini.
3 cups chopped rhubarb stalks
1 ½ cups sugar
1 ½ cups apple cider vinegar (raw, unfiltered, with mother)
Rhubarb Shrub Martini:
1 oz rhubarb shrub
1 oz vermouth
1 oz gin
2-3 ice cubes
½ oz sparkling mineral water or soda water (optional)
Rhubarb stalk, for garnishing (optional)
For Rhubarb Shrub:
Mix rhubarb and sugar in large glass measuring cup or jar. Cover and refrigerate for 2 to 3 days, stirring at least once a day to help dissolve the sugar.
Stir in vinegar. Cover and refrigerate for 2 to 3 days. Strain through fine-meshed sieve, pressing fruit to extract all of the juices. Pour into clean jar. Seal and store refrigerated.
For Rhubarb Shrub Martini:
Add shrub, vermouth, gin and ice to a cocktail shaker, shake and then strain into glass.
Alternatively, add shrub, vermouth, gin and ice to a glass. (Double the strength of the shrub for an intense flavour.) Stir to combine. Finish with soda if desired, and garnish with rhubarb stick.
Servings: Makes 2 ¾ cups of shrub, 1 martini
approx. Per Serving