1PieceFresh gingerUnpeeled and cut into 1/4” coins
3/4CupApple cider vinegar
1 1/4CupsSugar
For each cocktail
2OzGinOptional
1/2OzLime juiceFreshly squeezed
2 OzRhubarb Ginger Syrup
Club sodaFor serving
Instructions
For Rhubarb Ginger Syrup
Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10–15 minutes.
Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.
For each cocktail
Combine gin, lime juice, and reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.
Notes
Do ahead: You can make the Rhubarb Ginger Syrup in advance and keep in the refrigerator up to a week.Save: If you are like me and hate to throw out perfectly good food, why not save the rhubarb solids (ginger bits removed of course) and add them to you next muffin recipe?