Rhubarb Shrub
Saved by 7 People
About this Cocktail

I know it's the end of summer but this really was a sensational shrub when Rhubarb was peaking. I used the Cold Shrub method: no cooking but the shrub has to stand for a longer period of time before it is strained.

Found the recipe here (but it's a cooked shrub): http://www.seriouseats.com/recipes/2013/04/homemade-rhubarb-shrub-recipe-vinegar-syrup-for-drinks.html

Here's a great article about Cold Shrubbing: http://www.seriouseats.com/recipes/2011/06/cold-processed-berry-shrub-recipe.html?obref=obinsite

  • 2 lbs of Rhubarb cut into approximately 1/2" slices
  • 1 Cup White Wine Vinegar
  • 1 Cup of Turbinado Sugar

-Combine ingredients in large mason jar and shake it until the sugar has dissolved.
-Shake every day for the next 3-4 days.
-Refrigerate shrub after the 2nd day.
-On the 4th or 5th day, strain the Rhubarb out and transfer to a new jar.
-Shrub will keep for 4-6 weeks.

I've used this shrub mostly with Gin though I think it would work well with Blanco Tequila or White Rum.

  • Rufus Grantham @demonbitters
    When I've cold shrubbed in the past (is that a verb?) I've done it in two stages. Fruit with sugar for 2-3 days to draw out the liquid from the fruit. Then strain the resulting syrup and combine with vinegar and bottle. It would be much simpler to do it in one go like this. Maybe I need to do two in parallel to test how the flavour compares...

Get BarNotes for the iPhone to
discover and share your favorite cocktails.

Login to your account

Don't have an account? Sign Up

Sign up for BarNotes

By creating an account, I accept BarNotes Terms of Service and Privacy Policy


Retrieve Password

Give us your email address and we will send you instructions to reset it