The Shrubarb Cocktail
5.0
(11)
Active Time
20 minutes
Total Time
1 hour
Creating a shrub—a vinegar-based syrup—is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version? Just skip the gin.
Ingredients
Makes 1 cocktail
For the ginger-rhubarb shrub:
For each cocktail:
Preparation
For the ginger-rhubarb shrub:
Step 1
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.
Step 2
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:
Step 3
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.
The ginger-rhubarb shrub can be made up to a week in advance and stored in the refrigerator. The shrub makes enough for 12 cocktails.
Leave a Review
Reviews (11)
Back to TopHoly cow, this is tasteeeee! I haven't even had it in a beverage yet, either...just licked the spoon! Thank you for this.
Berger
Rossland BC
6/3/2023
This is delicious as both alcoholic and non-alcoholic. The leftover sauce is good as well on ice cream and yogurt and granola with milk. Question: can I preserve it by canning in a hot water bath? I'd like to use this as a way to preserve rhubarb for later use.
margiu
Alaska
7/30/2017
Oh, the actual recipe does not include the amount of rhubarb shrub! It's 1.5 oz of shrub. You have to read the description to find the amount of shrub...
karimcgee
Portland, OR
6/1/2017
This was delicious! Both my husband and I really liked this and I'm not a big gin fan! Super light and elegant, and definitely refreshing on a warm spring evening! And so so pretty in the glass - it is the lightest, blushiest pink!
karimcgee
Portland, OR
6/1/2017
I love this drink and make it once a year when rhubarb is in season. However - I never get the yield it says I will - I have no idea what I'm doing wrong? I've made it tonnes of times, and it always makes about half of what it says it will (12 cocktails worth = 18 ounces)
chenster
5/6/2017
I made this shrub for a sweet niece in her last days of pregnancy. The shrub was delicious mixed with sparkling water & later with lemonade. Alcohol free, of course. I kept the pulp & stirred some into my 3% yogurt every day. for breakfast. I loved that too. Next time I will strain the shrub for a few hours.
annecatherinecra
Sarnia, Ontario
8/21/2016
Caffrerr - I have found that substituting vodka for gin works really well in most recipe -- I personally do not care for gin so I always use vodka instead.
btsoomscott
Huber Heights, OH
5/22/2015
Can you make with vodka instead of gin?
caffrerr
4/20/2015
Made on a whim, it looked so pretty in the picture. Was worth the trouble, the outcome was better than expected. For me it was a strong drink so I would decrease the amount of gin the next time.
GERRIE9
Kitimat, BC
4/18/2015
Made these to go with our Easter dinner appetizer of white bean hummus. I thought they were going to taste very acidy with the cider vinegar but they were delicious. We used a splash of tonic water instead of the seltzer and thought it really punched up the flavour without taking away from the rhubarb syrup. Should have made 2 batches of the syrup as everyone wanted a second drink.
AWeekendChef
Vancouver, BC
4/6/2015
Made these to go with our Easter dinner- yum! A couple of our guests don't drink and the non-alcoholic version was delicious for them and for the kids. Will definitely make again. My husband is a big fan of Rachel's Ginger Beer, and this is reminiscent of it.
kzinger
Seattle, WA
4/5/2015
Kind of awkward that the recipe for the drink leaves out the Rhubarb / ginger syrup. Only when reading the directions is the amount provided. Hope to try it once rhubarb comes in!
hibbsmarsh
Philadelphia
4/3/2015