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Rhubarbie’s Dream House

Add all ingredients (except Topo Chico) to a shaker with ice and shake well. Strain over an ice sphere in a large stemless glass. Top with Topo Chico and garnish with cracked pink peppercorns.


  • 1.5 oz Sunday Gin
  • 1 oz rhubarb & raspberry shrub*
  • 0.5 oz lemon juice
  • 5 dashes Peychaud’s bitters
  • Topo Chico, or other sparkling water of choice

*Rhubarb & Raspberry Shrub

  • 2 c chopped rhubarb
  • 1 c raspberries
  • 1 oz pink peppercorns
  • 2 c granulated sugar
  • 2 c water
  • 2 c raspberry vinegar

Combine all ingredients except vinegar and bring to a boil. Cook over medium-high heat until rhubarb is colorless. Let cool and finely strain. Combine syrup with raspberry vinegar and store in a sealed container for up to one week.

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