With sweet beverages saturating seasonal cocktail menus around the holidays, those with tastes leaning toward the savory side can easily feel slighted. Shrub vinegar cocktails, readily available year-...
- 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
- Add rhubarb shrub vinegar, Wigle Ginever, blueberries, and simple syrup into a drink shaker with ice. Shake to combine.
- 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.