Shrubs, or drinking vinegars are back in fashion. The tangy fruit and herbal concentrated syrups are easy to make (ahead) with the fruits of the season for a zesty bright cocktail.
2 oz. NOLET’S Silver Gin
1 oz. Rhubarb Rosemary Shrub (recipe below)
1 – 2 oz. Seltzer Water
Stir NOLET’S Silver with shrub, pour over ice and add seltzer.
1 c. Sugar
1 c. Apple Cider Vinegar
2 c. (about ½ lb) chopped fresh Rhubarb
2 sprigs fresh Rosemary
In a glass container combine sugar and vinegar and mix until most of the sugar is nearly dissolved. Add diced rhubarb and rosemary sprigs, cover and refrigerate 3-4 days (mix daily to dissolve sugar). Strain with mesh sieve reserving liquid. Store shrub syrup in glass jar refrigerated for up to 6 months.