Page 35 - Indulge August 2017

An inventive cocktail can add refreshment to any meal, particularly Photos by Sarah Evans
in the summer months. 1774 Grille and Tap shared their recipe
for Rhuberry Lemonade with us, so you can go ahead and play bartender
at home.

RHUBERRY
LEMONADE

First, you’ll need
to make a simple
Rhubarb shrub:

Ingredients
2 pounds of rhubarb, chopped

a quarter-inch thick
1 cup of white wine vinegar
1 cup of granulated sugar

Directions
Combine the ingredients
in a small saucepan over
medium-high heat, stirring
as the rhubarb breaks down.
When the mixture comes to a
boil, reduce heat to low and
cook for 10 minutes, stirring
occasionally. Remove from heat
and pour into a colander or fine
mesh strainer with a layer of
cheesecloth. Allow the mixture
to strain until it stops dripping
(around 30 minutes). Do not
press it through the cheesecloth.
Discard the solids. Pour the
resulting syrup into a jar and
let it cool to room temperature.
Store in the refrigerator.

To make the lemonade:

Muddle 2 fresh strawberries
and add the following:

2 oz. Vodka
1/2 oz. Rhubarb shrub
1 oz. Simple syrup
3 oz. Fresh Lemon Juice
Shake all ingredients over ice and pour into a glass rimmed with
sugar. Top with ice and garnish with a flowered lemon wheel and fresh
sprig of mint.

August 2017 • indulge | 35