Strawberry Rhubarb Sour
Shrubs are helpful tools to add the spark and vibrancy of fresh fruit without an overpowering sweetness. They’re great in cocktails but just as delicious when splashed over seltzer.
here’s how! cocktails
Heralds of Spring: Shrubs and Sours
Bartender Ryan Kennedy has his finger on the pulse of spring at Stoneacre Brasserie in Newport. His newest libation, The Strawberry Rhubarb Sour, enchants with each sip: crisp, frothy and an irresistible shade of pink. Kennedy captures the fruity acidity of fresh strawberry and rhubarb by infusing it with sugar and apple cider vinegar to make a shrub, the perfect vehicle to brighten and bolster the fresh flavors of the season.
A drink rooted in the Colonial era, the shrub marries perfectly with Sons of Liberty True Born Gin, which is distilled in Rhode Island from a Belgian mash of barley, underscored by notes of coriander, hops, lemongrass and juniper. Egg whites add texture and buoyancy to the cocktail thanks to the “dry” shake, the crucial step that yields heavenly foam. A sprig of mint roosts atop the glass, a pop of fresh green for the palate and a sign that warmer weather is on the horizon.
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The Ellery
If you covet the fresh green flavors of spring all year long and you’re looking for a luscious, lightly floral sour, here’s your recipe!
