Vodka, Lemon, Rhubarb Syrup, Centum Herbis, Strawberry Shrub
Bartender Laura Ganci of The Courtland Club | Providence, RI
Adapted by StarChefs | August 2023
INGREDIENTS
Strawberry Shrub:
Yield: 8 quarts
16 cups fresh strawberries, halved
4 quarts Champagne vinegar
12 cups granulated sugar
½ cup honey
½ teaspoon pomegranate molasses
2 swaths lemon peel
Rhubarb Syrup:
Yield: 6 cups
4 cups chopped rhubarb
4 cups granulated sugar
To Assemble and Serve:
Yield: 1 cocktail
1 ounce vodka
¼ ounce lemon juice
¾ ounce Centum Herbis liqueur
METHOD
For the Strawberry Shrub:
In a large nonreactive container, combine all ingredients. Mix to combine and ensure all strawberries are fully submerged. Let sit 14 days at room temperature. Once cured, transfer to a Vitamix blender and purée until smooth. Strain, bottle, and reserve.
For the Rhubarb Syrup:
In a saucepan over medium heat, add rhubarb and 4 cups water. Cook until rhubarb has softened, then stir in sugar. Bring to a simmer, then reduce heat and cook 25 minutes. Strain, bottle, and reserve.
To Assemble and Serve:
In a shaker with ice, add vodka, lemon juice, and ½ ounce Rhubarb Syrup; shake. Pour into a rocks glass with a demitasse spoon. In a separate shaker with ice, add liqueur and 1 ounce Strawberry Shrub; shake. Transfer to a small carafe. Serve both drinks side by side.
