A summer of cocktails: Rhubarb shrub

I admit it, I’d never heard of a “shrub” before researching this week’s featured summer cocktail recipe, but apparently, they’re all the rage at obscure speakeasies or anywhere it takes the bartender a fantastically long time to mix a drink.

Seriously, I visited a Brooklyn watering hole not long ago and it took the bartender — a natty mustachioed fellow in suspenders who looked like he walked out of an Edith Wharton novel — literally 15 minutes to make my drink, pouring bits of bitters and syrups and infusions while muddling rare tropical leaves into the glass.  It was ridiculous!  Right then I decided the time it takes to make a cocktail should not overshadow my ability to enjoy it.

Which is why I like the shrub, an 18th century vinegar-based  drink usually infused with fruit and cooked down with sugar and sometimes mixed with booze.  It’s essentially a tart, acidic mixer used in lieu of traditional acids like lemons and limes.  It’s great because you can keep a jar stashed in your fridge all summer long for adding to bubbly water, soda or sparkling wine when guests drop by unexpectedly; drinks without mess or fuss.

I made a shrub out of rhubarb because that’s what I had on hand.

To make, add 1/2 stalk chopped rhubarb to a quart jar, top with 2 cups apple cider vinegar and 1 cup dark Jamaican rum (the booze is optional).  Secure with a lid and let it sit out overnight.

Strain (discard the rhubarb chunks) into a saucepan with 1 cup granulated sugar.  Bring to a boil, reduce the heat and simmer for 10 minutes.  Let it cool and taste.  Add more sugar if it’s too tart.  Add up to a cup and a half more rum if you require more spike.  Keep it stashed in the refrigerator forever (vinegar doesn’t go bad).

To make a cocktail, mix 1 part shrub to 4 parts fizzy water, soda or sparkling wine and serve immediately over ice.

Variations on the shrub are endless — rhubarb can be swapped for strawberries, raspberries, kiwi, and apple cider vinegar can be traded for white or champagne vinegar, or try honey or brown sugar instead of white sugar — so have fun!

(See my previous summer cocktail recipe here).

Tagged as: easy summer cocktail recipe, rhubarb shrub, rhubarb shrub recipe, summer cocktail