Rhubarb-Basil Shrub Cocktails

Rhubarb and basil offer sweet and earthy notes to this elegant cocktail. Garnish this lavish glass with a fresh basil leaf for a sophisticated presentation, and is yet another reason to start an herb garden this year! 

By Darcy Lenz and Darcy Lenz
Recipe by Cooking Light March 2016

Gallery

Credit: Christopher Testani; Styling: Kaitlyn Duross

Recipe Summary

hands-on:
15 mins
total:
1 day 3 hrs 15 mins
Yield:
Serves 14 (serving size: about 1/2 cup)
Nutrition Info
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Ingredients

Directions

  • Combine first 3 ingredients in a large bowl, stirring well and mashing fruit with the back of a wooden spoon to release juices. Cover tightly, and refrigerate 24 hours. Stir in vinegar. Cover tightly, and refrigerate 3 hours. Stir well, and strain through a fine-mesh sieve, pressing gently on solids. Discard solids.

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  • To prepare each cocktail, combine 1 1/2 ounces gin, 1 ounce vinegar mixture, 1 ounce club soda, and 1/4 ounce fresh lemon juice in an ice-filled shaker. Shake vigorously 30 seconds; strain into a Collins glass. Garnish with a lemon twist and fresh basil leaves, if desired.

Nutrition Facts

Per Serving:
151 calories; fat 0.1g; carbohydrates 13g; fiber 1g; sodium 8mg; calcium 68mg; sugars 11g; added sugar 11g.
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