|1 pound||frozen rhubarb, thawed|
|6 oz||Pastene Red Wine Vinegar|
|1 oz||rhubarb shrub|
|1||lime, sliced into wedges|
|½ oz||fresh lemon juice|
|mint for garnish|
- Place rhubarb, sugar, and basil in a large bowl and stir to combine. Cover tightly and refrigerate for 24 hours.
- Stir in vinegar, cover again and refrigerate for another three hours. Pour mixture through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible. Discard rhubarb and basil and refrigerate shrub if not using immediately.
- To make the cocktail:
- Place gin, shrub, and lemon juice in a cocktail shaker filled with ice and shake vigorously. Pour into glass and top with prosecco. Slice thin lime wedges and place in the drink along with fresh mint.