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Bowl of rhubarb, rhubarb shrub cocktail, and rhubarb shrub in a jar.

Rhubarb Shrub Cocktail

A bubbly cocktail made with a rhubarb shrub (drinking vinegar).

Course Beverage
Cuisine American
Keyword rhubarb, shrub
Prep Time 10 minutes
Resting Time 3 days
Total Time 3 days 10 minutes
Servings 6

Ingredients

  • 2 cups fresh rhubarb (stalks), chopped into 3- or 4-inch pieces, about 2 large stalks.
  • 1 1/2 cups sugar
  • pinch salt
  • 2-3 fresh mint leaves
  • 1 cup rose wine vinegar
  • 3 cups tonic water
  • 2 cups white or rose wine (optional)

Instructions

  1. Combine the rhubarb, sugar, salt, and mint in a jar. Stir to combine. Seal the jar and let the mixture sit at room temperature for 3-5 hours. Then put the jar in the refrigerator.

  2. The next day, add the vinegar to the jar, stir, and return the jar to the refrigerator. Keep the jar in the refrigerator for 2-3 days.

  3. Remove the jar from the refrigerator, strain out the rhubarb, and your shrub is ready to use for cocktails.

  4. Pour about 1/4 cup of the shrub into each of six cocktail glasses. Add ice. Then divide the tonic water evenly among the glasses, and do the same with the wine, if using it. Stir and serve immediately.

  5. The shrub may stay in the refrigerator for up to a month.