Recipe for Rhubarb Shrub
Whip up this delicious drink now
By Danae Rose June 13, 2016
This article originally appeared in the June 2016 issue of Seattle magazine.
Rhubarb Shrub
10 ounces fresh, in-season rhubarb, sliced and diced
3.5 ounces red wine vinegar
3.5 ounces apple cider vinegar
1 ounce (2:1 sugar to water) simple syrup
Let all ingredients marry for 24 hours, then strain and store in the fridge.
Read the full article on Naka’s refreshing twist on the classic Gin & Tonic.
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