- rhubarb
For those of you who don’t know about shrubs, they’re basically syrup mixed with vinegar for longer preservation. They can replace citrus in cocktail recipes. Ever since I learned about them I was curious to 1) taste some, 2) make some.With the spring coming I wanted to experiment with some seasonal fruits: rhubarb. Rhubarb shrub Rhubarb – 2.25 kgs Powder sugar – 850 grs Raspberry red wine vinegar – 2 dl Cut rhubarb stalks into small pieces and weigh them. Place them in a glass or stainless steel container . Let them simmer with a third of their
Last Saturday I was invited to a friend’s house for dinner. She asked her guests to bring drinks while she would take care of the meal. To be safe I bought a bottle of Riesling wine, a safe staple for the apéro, but decided to prepare a cocktail as a post-dinner/pre-going out drink. As I didn’t want to carry my bottles and barware with me, I had to think of something that I could pre-batch at home. I also wanted to go seasonal if possible. In my fridge I had a bottle of home-made rhubarb shrub. I decided to mix it with