Blue-Rhu Shrub

The Porch at Schenley Executive Chef Kevin Hermann’s Blue-Rhu Shrub.
Photography By Michael Fornataro | December 01, 2014


  1. Add rhubarb shrub vinegar, Wigle Ginever, blueberries, and simple syrup into a drink shaker with ice. Shake to combine.
  2. Pour in a rocks glass, top off with soda water, and garnish with thyme and blueberries.

Recipe by Executive Chef Kevin Hermann of The Porch at Schenley.

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  • 3/4 ounce rhubarb shrub vinegar
  • 2 ounces Wigle Ginever
  • 6 blueberries, plus more for garnish
  • 3/4 ounce simple syrup
  • Soda water
  • 1 sprig of thyme
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