Ingredients
Serves 6
| 1 lb | frozen rhubarb, thawed and chopped | |
| ¾ cup | sugar | |
| 6 oz | Pastene Red Wine Vinegar | |
| 9 oz | gin | |
| 3 Tbsp | fresh lemon juice | |
| 12 oz | prosecco | |
| 6 | lime wedges | |
| fresh mint for garnish |
Directions
- To make the shrub, place rhubarb and sugar in a large bowl and stir to combine. Cover tightly and refrigerate for 24 hours.
- Stir vinegar in to the shrub, cover and refrigerate for another 3 hours.
- Pour mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible. Discard rhubarb and refrigerate shrub if not using immediately.
- To make the cocktail, place gin, shrub and lemon juice in a cocktail shaker filled with ice and shake vigorously.
- Pour gin mixture into 6 glasses and top with prosecco. Garnish each glass with a lime slice and a sprig of fresh mint.
