The Rhubarb Shrub by Dara

Paired best with a view of the mountain and the perfect Alpenglow reflection.

Ingredients

• Local Rhubarb

• Lemon Peel

• Sugar

• Rice Wine Vinegar

• Green House Gin

• Seltzer Water

• Tarragon

• Ice

Method

Step one: Make the shrub
Combine rhubarb, lemon peel and sugar in a small sauce pan. 
Bring to a boil and simmer for 5-10 minutes or until rhubarb begins to break down. 
Strain out the solids. 
Add an equal quantity of rice wine vinegar.
Place shrub in a jar in the fridge. Will keep for up to 2 months. 

To make the cocktail:
Add equal amounts of the shrub to Green House Gin over ice. 
Optional, halve the shrub and top with seltzer water.
Garnish with tarragon leaves.

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