Six days ago I started the process of making a rhubarb shrub. If you missed it, definitely start with that post. Today, I got to see the fruits of my labor with this resulting complex, sweet and sour reddish pink nectar you see above. I hope you had a chance to do this as a cook along. As someone relatively new to the shrub making scene, this blew my mind, and I think you will love it.
The Shrub Making Process
To remind you of the initial steps, we combine a cup of granulated sugar with about 2 pounds of rhubarb and pop it in the fridge on day 0. No cooking involved in this cook along. : )
Every day, I stirred the mixture twice a day and watched the liquid portion increasing.
Once at day 5-10, it’s time to drain the liquid from the rhubarb, or whichever fruit you use.
After draining through a mesh strainer, I also squeezed the rhubarb using an orange squeezer to get as much liquid out as possible.
I was able to get a little over a cup of rhubarb syrup out. It tasted sweet, with a hint of rhubarb. I just love this color.
Next, I added 2/3 of a cup of apple cider vinegar. I started slowly to be sure that I didn’t completely overpower the syrup with vinegar, but this seemed just right.
And there you have it. Sugar, Rhubarb and Apple Cider Vinegar combining into this lovely “mixer” that can now be used in cocktails or mocktails. I tried both, and they both blew my mind.
Rhubarb Gin Lime Basil Cocktail
For this rhubarb gin lime basil cocktail, I adapted this recipe from Epicurious, simply substituting my cold prepared shrub for the shrub described there. My concoction leaves out the ginger from the shrub, and incorporates a bit of flavored bubbly water (I used strawberry cucumber Aha) to top off the cocktail as well as adding fresh basil leaves. When you combine gin, lime, basil, shrub and top off with a splash of strawberry cucumber Aha over ice, you get this very summery, light, tangy, refreshing, complex cocktail that is just unlike anything I’ve ever had. Love at first sight. My husband and his friend loved it too.
Mocktail Version
To make this shrub even more likable, the mocktail version is perhaps just as good. I can honestly say I did not miss the gin because it was still that delightful and interesting of a drink. For the mocktail version, leave out the Gin. Instead, use unflavored mineral water to fill the glass 3/4 of the way up. Add the 1.5 oz shrub, juice of 1 lime, and a chopped basil leaf, and stir over ice. Yummmm.
Huge thanks to my friend Laura K. who inspired me with the concept of shrub making and advised me by text when I had questions along the learning process!
Rhubarb Shrub Gin Lime Basil Cocktail
Ingredients
The Shrub
- 2 pounds rhubarb
- 1 cup granulated sugar
- 2/3 cup apple cider vinegar
The Cocktail
- 2 ounces Gin I used Tangueray
- 1 lime, juiced
- 1.5 ounces rhubarb shrub
- 1 splash Aha strawberry cucumber carbonarted water Other flavors and brands will work too if mild in flavor.
- 4 leaves basil
The Mocktail
- 3/4 cup sparkling mineral water I used Topo Chico.
- 1 lime, juiced
- 1.5 ounces rhubarb shrub adjust to taste
- 1 splash Aha strawberry cucumber carbonated water
- 4 leaves basil chopped
Instructions
Make the Shrub
- Prepare the rhubarb by washing, trimming ends, and chopping into small 1/2 inch pieces.
- Combine rhubarb and 1 cup of granulated sugar in a bowl.
- Refrigerate covered for 5-10 days, stirring twice daily.
- After 5-10 days, press liquid from the rhubarb and collect into a jar or measuring cup.
- Add approximately 2/3 cup apple cider vinegar to each cup of rhubarb syrup.
- Discard the fruit portion unless using for other purposes.
- Store the shrub in the refrigerator, covered, for up to 6 weeks.
Rhubarb Gin Lime Basil Cocktail
- In a shaker, combine 2 ounces gin, 1.5 ounces shrub, juice of 1 lime, 4 basil leaves.
- Fill shaker with ice and shake until well chilled.
- Pour over ice in a glass.
- Top off with a splash of flavored carbonated water, like Aha strawberry cucumber.
- Enjoy!
Rhubarb Lime Basil Mocktail
- Fill a short glass 2/3 of the way with unflavored carbonated water and ice.
- Add 1.5 ounces rhubarb shrub, juice of 1 lime, and 1 leaf chopped basil.
- Top off with a splash of flavored carbonated water, like Aha strawberry cucumber.
- Stir ingredients together.
- Enjoy!
Notes
- Do not put carbonated water in a shaker, as it will tend to want to explode in the shaking process.
- Different brands and flavors of carbonated water can be used to top off the cocktails and mocktails, or this ingredient can be left out altogether. I really loved the strawberry cucumber flavor in this cocktail.
- In the cocktail version, the basil bits will end up in the cocktail after the shaker step, so there is no need to muddle or chop it before placing into the shaker, though you can if you want to extract more flavor.
- Adjust the amount of shrub in the cocktail and mocktail to your taste. Some like them more or less tangy.
- The shrub in this recipe will be enough for 10-12 servings.
- The rhubarb can be replaced with nearly any fruit to make a shrub. Using fruit that is in season will yield the best flavors.