An evening eating out at Mercato and then heading to talk (and taste!) with Molly Wizenberg of Orangette with Amanda, Kelli & Megan. What could be better? Here’s my version of what we drank that night.
- 1 large part rhubarb shrub (the ‘big’ side of the jigger)
- 1 large part vodka
- 1 small part ginger liqueur (the small side)
- 1 small part lime juice
For the rhubarb shrub, you’ll need 2 pounds of rhubarb (cut into 1/4 inch pieces), 1 c. white wine vinegar, 1 c. sugar. Combine the rhubarb, white wine vinegar, and sugar over medium high heat. Stir often & bring to a boil. Reduce heat and cook until rhubarb is broken down into strands – about 10 minutes. Remove from heat and pour into fine colander, with pan below for catching the juice. Allow juice to drip for about 30 minutes, stirring occasionally. Shrub juice can be jarred and stored in refrigerator for a few weeks.
Mix ingredients in a cocktail shaker with ice. pour into glass. add seltzer for a lighter note.