I did this first at Canoe but it’s appeared all over the place at our restaurants. It’s a family recipe from my mom’s side. And yes, it’s canned creamed corn… I don’t know why but it just works. It’s best on the griddle.
Recipe from Ryan Osgood at Raymonds, St. John's
For this Rhubarb Gin Shrub, I use Newfoundland Distillery Seaweed Gin, made at a new distillery in Clarke’s Beach using juniper, Newfoundland savory—prized for its distinct avour—and dulse.
The Third Place tonic syrup is made here in St. John’s. The shrub is made for me by Ross Larkin, our chef de cuisine, with rhubarb, which grows really well here in Newfoundland, and vinegar. It’s a savoury cocktail that can be made sweeter with more syrup added to taste.
Editor’s Note: in our humble opinion, this is the next best thing to dining at Raymonds.
Makes 1 cocktail
- 2 oz Newfoundland Distillery Seaweed Gin
- 2 oz rhubarb shrub
- 1⁄4 oz Third Place tonic
- 1⁄4 oz lemon-thyme simple syrup
- Jason Lynch violet-juniper bitters
Coarsely chop a few rhubarb stalks, cover with water and simmer until soft—about 10 minutes. Add about three tbsp vinegar and simmer for another 5 minutes. Strain and jar liquid.
Combine gin, shrub and tonic in an ice-filled shaker, and shake well. Strain into a rocks glass, add a dash of violet-juniper bitters and garnish with lemon thyme or young sea greens (sea sandwort, oyster plant or sea rocket) if you can get them.