2 1⁄2 oz Jasmine Liqueur, Koval
1 1⁄4 oz Rhubarb Shrub (*homemade)
6 oz Club soda
1 wdg Lemon (garnish)
Instructions
In a quart mason jar (or pint glass) full of ice, add liqueur, shrub & bitters. Top off with soda, stir, garnish, and serve
Notes
*for any cold-process shrub: mix equal parts fruit/peel/herb with sugar and apple cider/red wine vinegar; let stand in a mason jar at room temp for 2 days, strain and re-jar; refrigerate for two weeks and keep for 6 months +
History
A lot of floral liqueurs work great in tea-less summer time "sweet teas", and the combination of jasmine and rhubarb is great. I was also looking to find a good use for a homemade rhubarb shrub that was light.
