There’s something about spring that always makes me so excited to grocery shop and switch up everything we eat and drink. The local markets are chock-full of beautiful, fresh produce right now. One ingredient that I haven’t had a chance to explore much is rhubarb. Admittedly, I’ve always been intimidated by rhubarb and it’s tartness. I can wrap my mind around rhubarb when paired with strawberry and in a pie… but all other forms sort of stress me out! Or rather, they used to until I tasted my first sip of this rhubarb + pink peppercorn cocktail!
The flavor profiles of this recipe are really interesting. The shrub creates a nice combintation of savory and sweet, plus there’s a bit of a brine-y bite thanks to the vinegar. The addition of pink peppercorn (an ingredient that I feel is trending at the moment) gives this cocktail a little burst of spicy pepper. We used pink peppercorns in particular because they have a sweeter, more oily pepper flavor profile. Lastly, rhubarb adds a lovely earthy flavor to the overall mixture! If you make these cocktails for guests, you should totally tell them all of these flavor notes to impress them.
Rhubarb + Pink Peppercorn Shrub
- 1 piece of ginger cut into 1/4 in. coins
- 2 pieces of rhubarb, sliced about 1/4 in. thick
- 1 cup white wine vinegar
- 1 cup granulated sugar
- 1/2 cup pink peppercorns
Combine rhubarb, vinegar, sugar, ginger, and peppercorns in a saucepan over medium heat stirring until the rhubarb starts to break down. Bring to a boil, reduce heat to low and continue to cook until rhubarb is completely broken down (about 10 minutes). Strain and let cool.
Rhubarb + Pink Peppercorn Cocktail Recipe (makes 1 cocktail)
- 2 oz gin
- 1.5 oz shrub
- .5 oz lime juice
- soda to top
Combine all ingredients in shaker with ice and shake. Double strain over ice in tall collins glass. Top with soda and garnish with a stalk or two of rhubarb and some garden-fresh mint.
How gorgeous is the color of this cocktail?? Especially in these super-modern striking glasses. I envision this cocktail being perfect for a spring picnic with your girlfriends.
Photography and styling by Jojotastic. Recipe developed by Raquel Roof for Jojotastic.
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