Not familiar with shrubs? This Rubarb Mule from our talented friends at The Butcher’s Daughter will inspire you to become a shrub-connoiseur. A shrub is a syrup made of a combination of concentrated fruits, aromatics, sugar, and vinegar. The result is a flavor packed syrup with a perfect balance of sweet and acid for making refreshing cocktails and mocktails. This shrub is made with seasonal rhubarb, ginger, and lightly floral champagne vinegar. 

If you are in LA or NYC, we suggest popping over to The Butcher’s Daughter for a first hand sample.  If not, they’ve kindly provided us with the recipe and we’ve given it the Mab & Stoke treatment by dropping in a Mab Tab. It’s wonderfully tart and sweet with a ginger finish – beverage bliss.

We hope you enjoy!

Ingredients for cocktail:
1.5 oz rhubarb shrub (recipe below)
.75 oz lime juice (juice from about 1.5 limes)
2oz vodka*
1 Mab Tab
top with ginger beer

Ingredients for rhubarb shrub:
2 pounds rhubarb stalk, cut into small pieces
1 (3-4-inch) piece ginger sliced
1 cup champagne vinegar
1 cup organic sugar

*For a Mocktail, leave out the vodka and add a bit more ginger beer. 

Directions:
For the ginger-rhubarb shrub:

Add chopped rhubarb, ginger, sugar, and vinegar to a heavy-bottomed saucepan over medium-high heat. Stir to combine and cover to bring to a boil.  Reduce heat to low and stir occasionally until rhubarb is broken down and strands are visible- about 15 minutes.

Strain mixture into a glass container using a fine-mesh sieve. Let the mixture sit in the sieve for about 20-30 minutes until all the liquid has drained into the container. Let cool to room temperature. You can store the shrub in the refrigerator for up to 8 weeks. 

Ps. When we’re not adding it to cocktails, this shrub may be our new favorite ingredient to top with sparkling water for any any-time-you-like it beverage. It’s absolutely delicious!

For each cocktail:
Fill a cocktail shaker (or lidded jar) with ice. Drop Mab Tab into the rhubarb shrub to begin dissolving it. Pour vodka, lime juice, and rhubarb shrub into the cocktail shaker and shake vigorously until the outside of the shaker is frosty. 

Strain mixture into an ice-filled glass, filling three-quarters full. Top off with ginger beer and garnish with an edible flower.