How to Make a Cocktail Shrub: Homemade Shrub Recipe

A shrub is a non-alcoholic syrup made from fruit, herbs, spices, and sugar steeped in a vinegar base to use as a mixer in a variety of cocktails and non-alcoholic drinks. The word “shrub” comes from the Arabic word sharbah, which means “a drink.”

Part flavored simple syrup, and part infusion, shrubs are incredibly versatile. Depending on their make-up, shrubs can provide a distinctly bright nod to a seasonal mood: Add fresh cranberry juice to shrubs during the holidays or macerate fresh rhubarb and incorporate it into a spring-time shrub.

There are a few ways to use cocktail shrubs:

1. 1. Make a mocktail. You can add a few ounces of shrub syrup to your seltzer, tonic, or club soda to create a flavor-packed mocktail.
2. 2. Add punch to a cocktail. Use shrubs to add a punchy, tart component to classic cocktails like a gin and tonic or a dry Martini.
3. 3. Drizzle over veggies and fish. Lightly drizzling shrub syrup over your roasted vegetables or fish can boost your meal’s flavor.
4. 4. Create a fruit shrub. Fruits like raspberries, cranberries, and strawberries are ideal for shrubs. You can create a gourmet fruit shrub by pairing strawberries and basil with white wine vinegar or champagne vinegar.

Apple cider vinegar is the most commonly used base vinegar for shrubs. Balsamic vinegar, red wine vinegar, and sherry vinegar are also popular choices, especially when using complementary fresh fruits like blackberries, blueberries, apricots, raspberries, or ripe cherries. White vinegar is less commonly used in shrubs because of its lighter flavor.

Equal parts sugar and herbs, shrubs are a dynamic pairing of complementary ingredients. By experimenting with different herbs, you’ll have an opportunity to showcase everything from unconventional flavor pairings to complementary seasonal ingredients.

• Use dried herbs and spices for the best flavor. When developing your own combinations, keep in mind that dried herbs and spices work best for vinegar shrubs, instead of fresh ones, which can lose their potency and give off a muddy flavor.
• Use spices to add complexity. The sky’s the limit when it comes to spices: Cardamom, cinnamon sticks, and even whole peppercorns can bring complexity to a shrub.

You can refrigerate shrubs for up to three weeks. Store the shrubs in an airtight container to prevent oxidation and spoilage.