Perpetual Jam Recipe

Macerate fruit

In a medium bowl, combine the quartered strawberries, sugar, lemon zest, and salt. Stir to coat, then cover and let sit at room temperature for 30–45 minutes, stirring once or twice, until the berries release juice.

Add basil and press

Add the packed basil leaves to the macerated strawberries. Using a wooden spoon or muddler, gently press the mixture to crush berries and bruise basil, extracting juices and aroma for about 1–2 minutes.

Strain into vinegar

Place a fine-mesh sieve over a bowl or jar. Pour the fruit-basil mixture into the sieve and press firmly with the back of a spoon to extract as much liquid as possible. Discard or reserve the solids for another use. Pour the strained fruit syrup into a clean jar and add the apple cider vinegar; stir to combine.

Rest and refrigerate

Seal the jar and refrigerate for at least 12 hours (up to 3 days) to allow flavors to meld. Shake or stir before using. Shrub will keep refrigerated for 2–3 weeks.

Chill: If desired, chill a coupe or rocks glass in the freezer for 5–10 minutes.

Build: In a cocktail shaker add 1 cup of ice, 1.75 oz Tito's vodka, 1 oz strawberry-basil shrub, 0.5 oz fresh lime juice, 0.5 oz rhubarb liqueur, and 0.25 oz simple syrup.

Shake: Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is well chilled (or about 15 seconds if using a Boston shaker).

Strain: Fill the chilled glass with fresh ice if serving on the rocks, or leave dry for a coupe. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to remove any basil flecks and ice shards.

Top (optional): If you prefer a lighter, slightly effervescent texture, top with ~1 oz club soda and give a gentle stir (1–2 turns).

Garnish: Thread a strawberry slice onto the rim or float it on top, and tuck a small basil sprig into the drink for aroma. Clap the basil between your palms once before garnishing to release its aroma.

Serve: Present immediately while cold. Suggest serving note: the shrub provides bright sweet-tart fruit and herb notes that play against the rhubarb liqueur; adjust shrub or simple syrup to taste for sweetness.