Rhubarb-Basil Shrub Cocktails

• 1 pound frozen rhubarb, thawed
• 3/4 cup sugar
• 1/2 cup chopped fresh basil, packed
• 6 ounces red wine vinegar
• 21 ounces gin
• 14 ounces club soda
• 3 1/2 ounces fresh lemon juice
• 14 lemon rind twists
• Fresh basil leaves (optional)

1. Combine first 3 ingredients in a large bowl, stirring well and mashing fruit with the back of a wooden spoon to release juices. Cover tightly, and refrigerate 24 hours. Stir in vinegar. Cover tightly, and refrigerate 3 hours. Stir well, and strain through a fine-mesh sieve, pressing gently on solids. Discard solids.
2. To prepare each cocktail, combine 1 1/2 ounces gin, 1 ounce vinegar mixture, 1 ounce club soda, and 1/4 ounce fresh lemon juice in an ice-filled shaker. Shake vigorously 30 seconds; strain into a Collins glass. Garnish with a lemon twist and fresh basil leaves, if desired.

frozen rhubarb, sugar, fresh basil, red wine vinegar, gin, club soda, lemon juice, lemon rind twists, fresh basil

Taken from www.myrecipes.com/recipe/rhubarb-basil-shrub-cocktails (may not work)