Strawberry Rhubarb Collins

Spring is right around the corner and it is time for something lighter and brighter than our winter tipple.  The season brings us fresh rhubarb and strawberries so we headed into the kitchen and prepared a fresh shrub from the two spring harvests.  In the 18th and early 19th century, a time with no refrigeration, the Shrub was one way to preserve fruit to be enjoyed outside of its normal growing season.  It was added to water for a non-alcoholic drink that was in many aspects a pre-cursor to fruit juices from concentrate.  It also was mixed with spirits to make them more palatable.  Shrubs are made with sugar, water, fruit and vinegar.  The vinegar acts much like lemon to provide acidity, creating a sweet, tart syrup that is delightfully refreshing.  We have offered a number of drinks over the years with cocktail shrubs and today we add to that list the Stawberry Rhubarb Collins.  It is bright and light, tart and mildly sweet offering a hope of the spring days ahead. Cheers!    

Strawberry-Rhubarb Collins

In a shaker glass filled with ice add:

• 1 ½ Ounces London Dry Gin
• 1 ½ Ounces Strawberry-Rhubarb Shrub*

Shake till painfully cold then strain into a tall Collins glass over fresh ice.  Top with club soda, stir then garnish with a dead ripe strawberry and mint sprig.

*Strawberry-Rhubarb Shrub Recipe

In a medium saucepan add:

• 1 Cup Sugar
• 1 Cup Water

Slowly bring water & sugar to a boil stirring until well dissolved then add:

• ½ Cup Chopped Rhubarb
• ½ Cup Fresh Hulled Strawberries

Bring back to a boil then reduce heat and simmer for 30 minutes.  Then add:

• ½ Cup Red Wine Vinegar

Bring back to a boil then reduce heat and simmer for an additional 10 minutes.  Cool then strain through a fine sieve pressing the fruit to extract as much juice as possible.  Discard fruit pulp.  Put up the Shrub in a sterile glass bottle.  It will keep for 7-10 days (refrigerated).