If you're looking to make a refreshing summer cocktail, the use of a shrub or drinking vinager is a versitile addition.
Ingredients
SERVINGS: 2 Cup(s)
- 2 cups rhubarb
- 1 cup sugar
- 3 whole star anise
- 1 cup apple cider vinegar
Preparation
In a 750 ml glass jar, layer the sugar and rhubarb, placing one star anise on each sugar layer as you fill the jar. Al- low the mixture to sit for 24 hours at room temperature. Refrigerate for another 24 hours. Add the vinegar and re- frigerate for a further 24 to 48 hours. Strain the liquid into a clean glass jar, reserving the rhubarb to make pickled rhubarb flatbread.
Use the shrub in cocktails or simply add a bit of soda for a bright and refreshing beverage.
