Last fall I discovered shrubs, the fruit and vinegar syrups that were originally a Colonial-era way to preserve fruit but which can be used to create terrific cocktails. Shrubs, or drinking vinegars, can be mixed with sparkling water for a non-alcoholic drink or with a compatible spirit (such as bourbon) for a great cocktail. In fact, the peach bourbon cocktail I made last fall was probably the best-tasting drink I’d ever made at home — it was tart, sweet and a little boozy with a great balance of flavors.
Then around the holidays last year, I made an apple cranberry shrub, another sweet-tart concoction that was perfect for the season.
So now I thought I’d try a berry shrub. I used strawberries and a few blackberries along with some mint and thyme — the addition of herbs was inspired by a post from JW Marriott head bartender Jessica Taylor about shrubs she was making. Anyway, my berry shrub came out great too, and I’ve become a real fan of shrubs. I’m wondering now what other combinations I can come up with.
And in case you want to give shrubs a try, here are a couple of recipes I’ve made.
Berry Shrub
Makes about 2 cups
16-ounce package strawberries, stemmed and quartered
1/4 cup blackberries
About 24 mint leaves
Several sprigs of thyme
1 cup sugar
1 cup apple cider vinegar
In a bowl, mix fruit with torn or roughly chopped mint leaves and thyme. Add sugar and stir until fruit is well coated and sugar begins to dissolve, pressing on fruit with spoon to crush. Cover fruit and let sit (refrigerated if desired) for 1 to 3 days, stirring occasionally, until sugar is completely dissolved and fruit has yielded its juices. Strain fruit through a fine-mesh sieve, pressing fruit to make sure you get all the syrup. Strain again if necessary to remove seeds. Stir together syrup (you should have at least 1 cup) with the vinegar. Store shrub covered in the refrigerator for up to a month.
Berry Bourbon Cocktail
Makes 1
1 1/2 ounces berry shrub
1 1/2 ounces bourbon
2 dashes angostura bitters
Ginger ale
Mint sprig and blackberry (optional) for garnish
In an ice-filled glass, add berry shrub, bourbon and bitters, stirring to combine. Top with a splash of ginger ale and garnish with a mint sprig and a blackberry, if desired.
Peach Shrub
Makes about 2 cups
4 medium peaches, pitted and roughly chopped
1 cup turbinado or granulated sugar
1 cup white wine vinegar
To make the shrub, place chopped peaches in a bowl. Add sugar and stir well to combine. Cover bowl (refrigerate if desired) 1 to 3 days, stirring occasionally to make sure sugar is dissolved. Strain fruit through a fine-mesh sieve, pressing fruit against sides. You should have at least 1 cup of syrup. Whisk vinegar into syrup. Pour into jar, cover and refrigerate up to a month.
Peach Bourbon Cocktail
Makes 1
1 1/2 ounces peach shrub
1 1/2 ounces bourbon
2 dashes angostura bitters
Splash ginger ale
Lime wedge and mint spring for garnish
In an ice-filled glass, combine peach shrub, bourbon and bitters, stirring to combine. Add a splash of ginger ale and garnish with lime wedge and mint sprig.
— Jolene Ketzenberger