Monday, March 25, 2013

Rhubarb shrub

A shrub (in addition to being a small bush) is a Colonial-era drink involving fruit, sugar, and vinegar. Think lemonade, only not lemons. It's equal parts fruit, brown sugar, and vinegar (plain old white vinegar is fine, apple cider vinegar is nice if you have it) left to sit for a few days to let the flavors meld. It's then watered down, and either consumed over ice or used in cocktails.

I know it sounds weird to drink vinegar, but a good shrub doesn't taste like vinegar. It tastes like fruit, sugar and acid in equal amounts. (Again, just like a good lemonade.)

I've been trying to come up with a new cocktail at work involving Rhuby, and I think this rhubarb shrub I made might be the ticket.

Combine equal parts chopped fresh rhubarb and brown sugar in a jar. Shake well to combine, cover, and refrigerate for 24 hours so the rhubarb will macerate. Add an equal amount of vinegar (so, if you used 1 cup rhubarb and 1 cup sugar, you'd add 1 cup vinegar), stir well, cover with a paper towel, and let sit in the refrigerator for a few days. The longer it sits, the mellower the acid/vinegar will be.

That's it. Dilute to taste, and enjoy over ice or as a cocktail base. I'll report back on my cocktail findings.

No comments:

Post a Comment