Rhubarb Shrub

PINK PEPPERCORN | LEMON VERBENA | APPLE CIDER VINEGAR

Regular price
£20
Regular price
Sale price
£20
Tax included.

A seasonal drink made by infusing Yorkshire forced rhubarb with botanicals and raw organic apple cider vinegar from British apples. Bright, aromatic and finely balanced with a crisp acidity. Serve with sparkling water over ice as a refreshing non-alcoholic aperitif or use as part of a cocktail.

500ml. Contains 16 x 30ml serves.

Chef-made in Forest Gate, East London

Only real ingredients

Free delivery + a tree planted with orders £40+

Yorkshire Forced Rhubarb

We source our rhubarb from Cook’s and Oldroyd’s, two fifth-generation family farms in Yorkshire’s Rhubarb Triangle - two of only a handful of growers remaining in this nine-square-mile area.

Grown in the dark, hand-harvested by candlelight, it is a method rooted in tradition, giving the rhubarb its sweet, delicate flavour and vibrant pink colour.

How to serve

For a non-alcoholic apéritif, serve over ice, one part shrub to four parts water. Garnish with a slice of citrus.

For a rhubarb rosé spritz, fill a large wine glass with ice, add one part shrub, three parts pale rosé wine and two parts soda.

Rhubarb Shrub botanicals

Pink peppercorn: baies roses - the berries of the Peruvian pepper tree.

spice | floral |  berry fruit | pine

Lemon verbena: a fragrant perennial herb.

citrus | herbaceous | grassy

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