Attention all cocktail lovers, are you tired of the same old fruity flavors in your drinks? Do you crave a unique and refreshing twist to your beverages? Look no further, because we have the perfect solution for you: the Strawberry Shrub.
Hailing from the colonial era, this vinegar-based syrup adds a tangy and complex element to drinks (with or without alcohol), making it a favorite among mixologists and at-home bartenders alike.
So get ready to elevate your cocktail game with the irresistible flavor of the Strawberry Shrub.
What is a shrub drink?
A "shrub" you ask? Say what now? For those of you who've never heard of a shrub before, like me, it is a drink made with a fruity sweet tart syrup.
It was popular in colonial times as a way to preserve fruit without refrigeration. Kind of like Rumtopf, but using vinegar instead of alcohol.
Sometimes called drinking vinegar, shrub has seen a resurgence in many cocktail circles these days.
You can buy the syrup ready made, but it is very easy to make at home, just three ingredients and some time.
Shrub Ingredients and Variations
There are only three ingredients, but you can play with the ingredients to create a variety of flavors:
- strawberries: or other juicy fruit like berries, cherries, peaches, melon
- sugar: granulated or turbinado, coconut sugar or date sugar
- vinegar: apple cider, champagne, white or red wine, malt, sherry, etc.
Optionally you could add fresh herbs and spices. Think basil, thyme, rosemary, star anise, cloves, cinnamon stick, peppercorns. Add the herbs with the fruit and the spices when you add the vinegar (remove before serving/storing)
Shrub Drinks
Start with an 8 ounce glass half full of ice, add a tablespoon of the shrub syrup and your choice of:
- sparkling water (plain or flavored)
- seltzer (plain or flavored)
- club soda
- iced tea
To make a cocktail you can add 1 ounce of gin, vodka, rum.
Two other shrub cocktail recipes to try Kentucky Strawberry Bush and Champagne Cocktail.
Recipe
Ingredients
- 1 cup fresh strawberries
- 1 cup granulated sugar
- 1 cup apple cider vinegar
Instructions
- Roughly chop the strawberries and add to a sterilized jar with a lid. Add the sugar and stir. Close the jar and let sit from 12 to 24 hours1 cup fresh strawberries, 1 cup granulated sugar
- Strain the fruit and discard. Combine the fruit syrup and vinegar in the jar. Close the lid and let it ferment on the counter for 1 week.1 cup apple cider vinegar
- To make a shrub drink: combine 1 tablespoon (more or less) to sparkling water in a glass half full of ice. Garnish with fresh fruit or herbs. Optional, add 1 ounce of gin, vodka, bourbon, etc.) for an adult cocktail.
Sound fabulous? Share it!
more fruity cocktails
Carlee
Doesn't that look refreshing? I just love it when the berries are fresh again. I'll have to make this! Yummed and pinned!
Audrey
Here in California it is prime strawberry season. But I will be sure to make it with other fruit soon. Thanks for coming by.
Charlene Asay
This sounds amazing. I will have to pin for later for sure! This will be great for the hot summer days
Audrey
Thanks, Charlene. It was great during the hot spell last week.
Jess Powell (Babi a Fi)
This sounds gorgeous - especially with the ice cream! 🙂 #FridayFrivolity
Audrey
It was amazing with the ice cream, sweet and tart and creamy.
Marilyn Lesniak
Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don't forget to Comment your link #'s so I can be sure to visit and you get a chance to be featured!
Audrey
Thanks!
Quirky Homemaker
That sounds really interesting! I tweeted it out. At first, I was like. . .that's a lot of sugar! I bet it tastes amazing, though. I love the idea of tartness from the vinegar. Hope you have a great week!
Audrey
I thought so too, but you don't drink it straight only about a tablespoon in a cup of water.
sue
Well I've learnt something new today - I now know what a shrub is and it seems so versatile. It has a lot of sugar so for me it might be too sweet but then the tartness of the vinegar will add a different flavour dimension. Thanks for sharing with us at Over the Moon.
Audrey
The sugar was needed for preservation back in the day, but I assume if you put it in the fridge you can cut back on it or use another sweetener. But you only use about a tablespoon per drink which reduces it quite a bit.