Tarata, Lemon Verbena & Rhubarb Shrub

We love experimenting with botanicals from our property and making seasonal drinks that have a sense of place, encapsulating where we are and who we are.

It’s mid summer now here in New Zealand so this little beverage is refreshing for a hot day and with a shot of gin, would be the perfect aperitif. The combination of tarata (native lemonwood), lemon verbena and rhubarb is unique to our country.

Lemonwood (Pittosporum eugenioides) is a tree commonly found in forest and regenerating scrub. Its glossy yellow-green leaves that when crushed emit a strong lemon scent.

For the syrup base:
330g sugar
500ml water
120g rhubarb
10 tarata leaves (New Zealand lemonwood)
30 lemon verbena leaves
Combine the sugar, water and rhubarb in a medium sized saucepan and gently heat, stirring to dissolve the sugar. Once the sugar is dissolved, increase the heat. When it reaches boiling heat, reduce heat slightly and simmer for 5 minutes.
Remove from the heat, add the tarata and lemon verbena leaves. Cover and steep for 30 minutes. Strain through a fine sieve, cool and refrigerate until required.

To mix:
80ml syrup base
10ml cider vinegar
15ml orange juice
15ml lemon juice
150ml soda water
Combine the syrup base, cider vinegar, orange and lemon juices in a cocktail shaker and shake to combine. Strain over ice in a tall glass. Add soda water and stir. Garnish with a lemon verbena leaf and slice of lemon.