I feel like I never quite get the ratio right when I’m trying to make matcha drinks. But this turned out rather well, though it was slightly too sweet for me (I’ll use a bit less sugar next time).
My friends and I were obsessed with this tiki drink when we had it in St. John. And my friend Amy even managed to track down the recipe from the bar that specialized in it. Good stuff, and pretty easy to make at home.
We did a paloma bar and a watermelon agua fresca bar for a party recently, and it was a big hit. The agua fresca couldn’t have been easier. You can spike it with a little aperol and tequila.
A great component for cocktails. I’m going to explain what I did rather than write out the recipe because it’s sort of confusing.
1. To make rhubarb syrup, I followed this recipe.
2. To make strawberry syrup, I followed this recipe.
I combined the two syrups to make strawberry rhubarb syrup.
To make the shrub, I mixed 1 cup syrup (there was about a cup leftover) and 1 cup cider vinegar and allowed to mellow in the fridge for at least a week.
I’m using the shrub this weekend in Aperol spritzes.
This isn’t really significantly different than a classic Old Fashioned recipe, I just want to remember the ratio because these turned out so well for the “Mad Men” premiere last night.