Ginger Shrub Recipes

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THE SHRUBARB COCKTAIL



The Shrubarb Cocktail image

Creating a shrub-a vinegar-based syrup-is a quick way to add sweetness and acid to any cocktail. The one used here uses tangy rhubarb and gets a slight kick from fresh ginger. Want a non-alcoholic version? Just skip the gin.

Provided by Matt Duckor

Categories     Gin     Ginger     Cocktail     Rhubarb     Drink     Picnic

Yield Makes 1 cocktail

Number Of Ingredients 9

For the ginger-rhubarb shrub:
2 pounds rhubarb, cut into 1/4" pieces (about 6 cups)
1 (7-inch) piece ginger, unpeeled, cut into 1/4" coins (about 1/4 cup)
3/4 cup apple cider vinegar
1 1/4 cups sugar
For each cocktail:
2 ounces gin
1/2 ounce fresh lime juice
Club soda (for serving)

Steps:

  • For the ginger-rhubarb shrub:
  • Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10-15 minutes.
  • Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
  • For each cocktail:
  • Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.

GINGER SHRUB



GINGER SHRUB image

Categories     Drink

Number Of Ingredients 3

1/2 cup peeled and finely chopped ginger
1 cup cider vinegar
1/2 cup sugar

Steps:

  • Heat ginger and 1 cup vinegar in a small non-reactive saucepan over high heat until it boils around the edges. Immediately transfer to a glass or stainless steel bowl. Let cool, then cover and set aside at room temperature for 24 hours. Pour mixture into a strainer set over a bowl, and let ginger drain for about 5 minutes without pressing on it. Measure liquid: you should have about 2/3 cup; if not, add more vinegar. Discard ginger, and transfer liquid to a small non-reactive saucepan. Stir in sugar, and set over high heat to bring to a boil, stirring occasionally. Immediately reduce heat to very low, and simmer for 2 to 3 minutes, stirring once or twice, or until sugar has completely dissolved and shrub is clear. Cool, cover and refrigerate. To serve, mix shrub with water (or rum) to taste. Variation: For berry shrub, substitute 1 ½ cups of raspberries, blackberries, or blueberries for the ginger. Reduce vinegar to 2/3 cup blueberries for 1/2 cup for raspberries or blackberries.

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