Jasmine Teatotaler

Prepare a cold-process rhubarb shrub from equal parts chopped rhubarb, sugar and apple cider vinegar. Let stand for 2 days, strain and refrigerate; the source supplies no final yield. In an ice-filled quart mason jar or pint glass combine the listed jasmine liqueur, shrub and bitters, add the listed soda, stir and finish with the lemon wedge.