Rhubarb and Basil Shrub Cocktail
I have been busy, busy, busy getting our gardens going this year. Veggies and flowers and herbs galore. In the midst of all my annual garden craziness, I wanted to take a moment and share a quick summer cocktail recipe with you.
Thanks to my mom, I have a beautiful (and gargantuan) rhubarb plant that blesses us each spring with a plethora of rhubarb. I know most of you think of pies and crisps when it comes to rhubarb but, while they’re delicious and I make them both occasionally, rhubarb really sings its tart song when made into a refreshing cocktail.
Rhubarb and Basil Shrub Cocktail Recipe
For the juice:
- 2 cups diced rhubarb, about 1/4 inch dice
- 1/3 cup (scant) cider vinegar
- 3/4 cup sugar
For each cocktail:
- 2 oz. Vodka (optional)
- 2 teaspoons fresh lime juice
- 2 oz. rhubarb shrub
- Soda water
- 2-3 small fresh basil leaves
- Lime slice for garnish
Rhubarb Juice Recipe:
To make the juice, combine the diced rhubarb, cider vinegar, and sugar in a medium saucepan. Stir well. Over medium heat, bring to a boil and then immediately reduce to a simmer, cover, and simmer for about 10 minutes, stirring occasionally, until the rhubarb is reduced down to a green mush. Be careful not to let the mixture boil over.
Remove from heat and, using a fine-mesh sieve, strain the rhubarb mixture into a small bowl. Be sure to press the rhubarb solids firmly with the back of a spoon, to be sure you get all of the juice from the solids. Discard solids.
Chill until cold.
To make each shrub cocktail:
- In a tall glass, place basil leaves in the bottom and muddle with a cocktail muddler or bruise with the back of a spoon. Fill glass with ice and set aside.
- In a cocktail shaker, add vodka, lime juice, and shrub. Fill with ice, cover and shake vigorously for about 1 minute.
- Pour over basil and ice in the glass. Top with club soda, garnish with a lime slice and serve.
Once again, I warned you this was easy! This is a very refreshing summer cocktail that tastes like your summer garden. If you’re concerned about the tartness of the vinegar, it’s very mild although you can taste a hint of it. If you’re concerned about the tartness of the rhubarb, the sugar and vinegar help balance it. If you’re looking for a super sweet cocktail, this isn’t it. It’s a little tart, a little crisp, and very easy to imbibe in on a hot summer day.
Of course, you can make this with gin if you prefer or make it with no alcohol at all for a refreshing non-alcoholic cocktail.
If you were looking for what to make with rhubarb besides a pie or a crisp, I hope I helped you out.
Cheers to summertime!