Shrubs, or drinking vinegars, are a combination of fruit, vinegar and sugar, that can be sipped as is, or used to make a refreshing cocktail. Shrubs can be traced back to the 15th century, as a medicinal cordial and as a way to extend the life of seasonal fruits. The vinegar that was used to preserve the fruit was added to alcohol as a mix, becoming fashionable in 17th-century English public houses as well as the American colonies. Refrigeration pushed the shrub out of style, but with a resurgence of classic and forgotten cocktails, bartenders are bringing the shrub back.
Ingredients
- 2 medium apples, your favourite
- 3/4 cup apple cider vinegar
- 1/3 cup honey
Instructions
Grate the apple into a bowl. Add the vinegar and honey. Cover and let it sit overnight, as a minimum, or up to two days in the refrigerator. The flavours will become stronger the longer it sits. Try different lengths of time to find what you like the best.
Strain the liquid into a jar — remember to squeeze out all the juice from the pulp — and seal. It will keep in the refrigerator for months.
Apple Whiskey Shrub
1 oz apple shrub (see above recipe)
1 oz whiskey - we used Gilead 66 Crimson Rye
1 oz apple cider
Serve over ice and garnish with a slice of apple or frozen crab apples.
