Lola Rugula

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:

1. 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.
2. In a cocktail shaker, add vodka, lime juice, and shrub. Fill with ice, cover and shake vigorously for about 1 minute.
3. 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!