With purple-streaked hair and “too many opinions,” Rebecca SerVoss left her corporate job and put her passion into production with a line of Northwest-made shrubs. The Shrubbery, a play-on-words and nod to the cult film “Monty Python and the Holy Grail,” was launched less than one year ago, under the encouragement of her husband and with the generous accessibility of Northwest fruit. Made by hand in every way—from labels SerVoss designed herself to bottling—The Shrubbery produces its seasonal offering in a shared kitchen space in Seattle’s Queen Anne neighborhood, often with fruit SerVoss collects from purveyors she meets at Seattle-area farmers markets. One of the year-round vinegar-based offerings is Simply Rhubarb, the deliciously tart and flamboyantly unctuous drinking vinegar suitable for on the rocks mixed in with soda or splashed into rye whiskey. Or, like with all of her shrubs, it is tasty in the recipe on the bottle itself: pear brandy (1.5 ounces), orange liqueur (.5 ounces), Simple Rhubarb shrub (.75 ounce) and ice. Shake, strain, enjoy.
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