Strawberry Rhubarb Shrub Cocktail

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Strawberry-Rhubarb-Shrub-Cocktail

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I couldn’t let brunch week end without a cocktail recipe, could I?  Thanks so much for playing along this week as we shared some amazing brunch recipes. And thanks to our hosts, Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen for doing such a great job organizing everything! If you haven’t entered yet, but sure to go on over and read about our giveaway. We have some amazing sponsors and there are fantastic prizes up for grabs!

Have you ever tried a shrub? They sound a little weird if you haven’t tasted one yet – from the funny name to the fact that they have vinegar in them – but they’re really refreshing. I got into them a few summers ago, and they’re one of my favorite ways to cool off on a hot, humid day. Luckily, they’re super easy to make!

Strawberry-Rhubarb-Syrup

You start by mixing together fruit and sugar and refrigerating it overnight. The sugar helps pull the juiced out of the fruit and the juices help dissolve the sugar… leaving you with a delicious fruit flavored syrup. For this recipe, I used equal parts strawberries and rhubarb. (That photo above is what it will look like. That’s all just fruit and sugar – I didn’t add any liquid it at that point!)

Next, you strain out the fruit and stir some vinegar into the syrup. You can keep the syrup in the fridge until you’re ready to have a drink, then mix it with club soda and a shot of our favorite liquor. I like how the botanicals of gin pair with the strawberry-rhubarb shrub, but if you’re not a gin drinker you can also use white rum for a daquiri-like cocktail or vodka for something a little more neutral. (You can also forego the alcohol all together if you just want a refreshing drink.)

That’s all there is to it! You can use any kind of vinegar, but I like the flavor of apple cider vinegar. I also add some white balsamic, which helps smooth out the flavors (regular balsamic tastes good too, but your cocktail won’t be as pretty.) I’m not going to pretend drinking vinegar isn’t a little weird. But, once you get past the first few sips, it’s completely addicting! (If you like kombucha, you’ll find the sour vinegar taste to be pretty familiar. It’s not that far off!)

Strawberry-Rhubarb-Shrub

Strawberry Rhubarb Shrub Cocktail

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Prep Time 10 min Cook Time 6 hr Total Time 6:10
Serves 10

Ingredients

    Directions

    1. Combine the strawberries, rhubarb, and sugar in a large container. Cover and refrigerate overnight. Strain the liquid that has accumulated into a pitcher. Stir in the vinegars. Refrigerate until ready to use.
    2. To make a cocktail, mix 1 shot of gin, white rum, or vodka and 1 1/2 shots shrub syrup in a 6 ounce glass. Top with club soda.
    7 reviews
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    Disclaimer: As a Brunch Week participant, I received several samples from our sponsors to use in my recipes. For this recipe, I used sugar from Dixie Crystals. 

    Comments

    1. Thank you for this recipe! I ADORE shrubs…I am hooked on the pickled cranberries from Food In Jars, mostly because the leftover syrup is an absolutely magical shrub for mixing with soda water on a blazing hot afternoon. Can’t wait to try this syrup once the fruit is done marinating tomorrow!

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    2. I have never heard of adding vinegar to a cocktail before – so going to try it for curiosities sake!

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    3. I fell in love with shrubs after The Big Summer Potluck last year! So tasty. This sounds so spring-perfect!

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      • It’s right next to the regular balsamic in my grocery store, but since it’s clear it’s easy to mss if you’re not looking for it. I tried this drink with a more traditional balsamic too and it’s still good but the color ends up being more cola-like.

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    13. I’ve never had a shrub, but I actually LOVE vinegary drinks! I make myself a homemade version of Dr. Bragg’s Apple Cider Vinegar Drink and people think I’m nuts for loving it, but I do. 😉 This looks so easy {except for the planning ahead part!} and unique. I have some Coconut Balsamic Vinegar that I bet would lend a great flavor to a shrub. Thanks for sharing & happy brunching!

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      • I love it. I’m not huge on super sweet drinks, so I love the tartness that the rubarb (and vinegar) adds.

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