How to Make a Shrub for Cocktails - Rha Rha Number Two

An abundance of fruit and produce presents itself in the summer and thus it is the perfect season for making a shrub. Made simply by combining fruit based syrup (think of simple syrup made with fruit juice instead of water) and vinegar, shrubs are a great way of imparting sweet fruit flavors and delicious acidity to a cocktail. In this case, Jamie utilizes a rhubarb shrub that combines beautifully with a citrus forward gin like Martin Miller’s.


1 1/2 oz Martin Miller’s Gin 3/4 oz rhubarb shrub 2 oz Cava or sparkling white wine


Stir gin and rhubarb shrub with ice. Pour Cava in to cocktail glass. Strain gin and shrub mixture over Cava garnish with lemon peel.


yskhoo 28 Jun 2012
11:58 am

so what’s the story behind rha rha #2?

Jamie Boudreau 28 Jun 2012
2:25 pm

The Rha Rha was originally made with rum. Works equally well with all white spirits.
The term “rhubarb” is a combination of the Ancient Greek rha and barbarum; rha refers both to the plant and to the River Volga. For centuries, the plant has grown wild along the banks of the River Volga, for which the ancient Scythian hydronym was Rhā

yskhoo 28 Jun 2012
3:17 pm

Nicely done!

Dinah (MetaGrrrl/Bibulous) 28 Jun 2012
6:21 pm

Rhubarb is also a word used in theater, film, and radio to simulate background crowd conversation. Walla is another, hence my Walla Cocktail of a few years back:

Hooray for rhubarb!

Dinah (MetaGrrrl/Bibulous) 28 Jun 2012
6:22 pm

(And, Jamie, I’d give you a word nerd high five, but of course nerds don’t high five.)

Ginty 3 Jul 2012
12:19 pm

Woah! Jaime, that’s a very in-depth naming procedure you went through! Makese want to try it even more,...

Ginty 3 Jul 2012
1:46 pm

*makes me,...

Pat Ryan 9 Jul 2012
8:23 pm

Jamie, I’ve been watching your show for a little while now(since my 21st birthday about two weeks ago) and I just love it. It has inspired me to make many a cocktail, even a few of my own, and I need a little help right now. I’ve recently entered a bit of a love affair with Gin, mostly with variations of the Gimlet, but I really want to try making this. But I have to ask, how the heck does one get juice out of rhubarb? Also, great history lesson with the name of the plant and how it fits with the name of the drink!

Jamie Boudreau 9 Jul 2012
8:25 pm

Pat Ryan:
You put it through a juicer, as you would apples or celery.
Glad that you’re enjoying the shows.

Pat Ryan 10 Jul 2012
7:00 am

I thought as much. Now say you don’t have a juicer, so you can’t use something like this, is there any substitute that you could use? Maybe something ultra tart like cranberry?

Jamie Boudreau 11 Jul 2012
10:55 am

The only way to know is to try…
Good luck!

Dan Mowry 21 Aug 2012
9:01 am

Jamie, did SSN switch to promoting Martin Miller Gin?
By all accounts it is a quality spirit but I noticed a shift from Plymouth. Or, is there just coincidentally a new name in town that’s hot?

Jamie Boudreau 21 Aug 2012
11:13 am

SSN has many sponsors. When we get a new sponsor, there is usually a slew of episodes right away that uses their product. Raising the Bar does not use any products that I don’t think are quality products. If the sponsor gave us enough money to more than cover the episodes that they wanted, then we are able to shoot more episodes using non-sponsored products. Unfortunately ingredients, camera-men, post production and hosting all cost money, otherwise we’d have more shows. But be aware, there are more shows coming as we are going to be heading in a new direction soon.

Paul Leddy 2 Apr 2013
7:25 pm

How long does a shrub last?

Jamie Boudreau 7 Apr 2013
5:40 pm

A shrub will last months if refrigerated

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