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Rhubarb-Basil Shrub Cocktail (or Mocktail)

A refreshing springtime indulgence.

Servings 7


  • 1/2 lb rhubarb sliced
  • 1/3 c sugar (plus an extra dash)
  • 1/4 c fresh basil chopped and packed
  • 5 T red wine vinegar
  • 10 oz gin (optional)
  • 6 oz club soda
  • 3 T fresh lemon juice


  1. 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.

    Combine ingredients in a pitcher. To prepare each cocktail: pour the desired amount of cocktail mixture in to an ice-filled shaker and shake vigorously 30 seconds; strain into a glass. Garnish creatively with a lemon twist and fresh basil leaves or a rhubarb spear, as desired.