We're not talking about the shrubs you find in your yard, and these certainly don't qualify for the shrubbery a Monty Python character might request. These are a fruity yet acidic way to add a punch to your cocktails. All you need is a bit of sugar, some vinegar, and fruit. Oh, and patience. But don't worry, we've got you covered. You'll be a cocktail shrubs pro in no time.
What Is a Shrub (Drinking Vinegar)?
Cocktail shrubs are a 17th century method of preserving fruit. A shrub, not to be confused with a scrub, is actually quite a fly ingredient to add to your cocktail repertoire. It adds fruity acidity that gives cocktails and mocktails some zip. Sometimes called drinking vinegar, although that name isn't quite as appealing as shrub, it's an excellent ingredient to keep up your sleeve.
Typically made with berries and fruit, if you're tired of turning overly ripe fruits into simple syrups or you want to add fresh fruit flavor without added sweetness, the shrub is your friend. As for why we call it a shrub, it comes from the Arabic word sharab meaning to drink. Go spread that fun fact to your friends when serving up a shrub cocktail.
How Do You Make Cocktail Shrubs?
You can make a shrub using two different methods: hot process and cold process. We'll break down how to make cocktail shrubs both ways. All shrubs will keep in the fridge, tightly sealed, for six months.
How to Make Cold-Process Shrubs
For making a cold process shrub, you're going to be working with equal parts of ingredients.
Ingredients
- 1 cup cleaned, fresh berries
- 1 cup white sugar
- 1 cup apple cider or red wine vinegar (or vinegar of your choice)
Instructions
- In a medium bowl, stir together your berries and sugar, gently crushing the berries so you're left with a bit of juice.
- Cover your bowl with plastic wrap and stick it in the fridge for approximately 24 hours.
- Strain your newly formed sweet, sugar fruit juice through a fine strainer, taking care to press the fruit in order to extract maximum juice.
- Thoroughly stir and mix in the vinegar.
- Funnel your shrub into a glass resealable bottle, give it a swirl, and plop it into your fridge. Here's where the patience comes in: you'll need to give the bottle a good, firm shake every day until the sugar dissolves completely. And then your shrub will be ready.
Your shrub will stay good for a year, so long as you keep it refrigerated. You might be familiar with the jar method of making shrubs, we'll touch on that in the strawberry shrub recipe.
How to Make Hot-Process Shrubs
For the hot process, it's pretty similar to the cold process, except it goes a lot quicker. Your ingredients will be the same as above, but your method will differ.
- Add your equal parts sugar and apple cider or red wine vinegar to a medium saucepan over medium to low heat. Don't leave the stove! You're going to want to stir constantly until the sugar fully dissolves.
- Then you can add your fruit, and give that an occasional stir while it simmers for approximately five minutes.
- Once those flavors have gotten acquainted, remove from heat and allow it to cool to room temp.
- Then you can start to strain the fruit out of the shrub mix, using a fine strainer. Funnel your mix into a resealable glass bottle.
- Once it has cooled completely, cap it, and store it in the fridge for approximately three days. Then you can party.
Can I Add Herbs or Spices to Shrubs?
Can you! You can add whole cinnamon sticks, cloves, rosemary, thyme, sage, basil, peeled ginger - whatever makes your shrub boat float.
Apple Shrub Recipe
There's a bit more legwork in preparing apples for your shrub than when you make a berry shrub, but it's worth it. Promise.
Ingredients
- 1½ cups red apple, peeled and grated
- 1½ cups white sugar
- 1½ cups apple cider vinegar or red wine vinegar
Instructions
- In a medium saucepan over medium heat, heat sugar and vinegar.
- Stir constantly until the sugar fully dissolves.
- Stir in the grated red apple and allow to mix for approximately five minutes. Stir occasionally.
- Remove from heat and allow to cool.
- Strain out the apple using a fine strainer or cheesecloth.
- Pour into a clean, resealable glass container.
- Store in the fridge for approximately two to three days.
Strawberry Shrub Recipe
We all make the mistake of buying too many strawberries when they go on sale, only for them to somehow start getting mushy by the next morning. Wash 'em off, hull 'em, and make yourself a strawberry shrub.
Ingredients
- 1 cup strawberries, hulled and sliced
- 1 cup white sugar
- 1 cup red wine vinegar or apple cider vinegar
Instructions
- In a glass resealable jar, add strawberries, sugar, and vinegar.
- Seal tightly.
- Shake vigorously for approximately thirty seconds.
- Place in the fridge for up to one week, giving it a firm shake each day, mixing the ingredients well.
- Your shrub will stay good while refrigerated for up to six months.
If you don't want to count to thirty, shake for the length of the Final Jeopardy song.
Berry Shrub Recipe
Snag a few extra pints of blackberries when they go on sale to whip up a blackberry shrub you can enjoy long into winter. This works for cherries (pitted, please) and blueberries, too.
Ingredients
- 1 cup blackberries
- 1 cup white sugar
- 1 cup apple cider vinegar or red wine vinegar
Instructions
- In a medium bowl, stir together blackberries and sugar, gently muddling the blackberries.
- Cover tightly and refrigerate for approximately 24 hours.
- Strain out fruit through a fine strainer, pressing in order to squeeze out as much fruit juice as possible.
- Stir in vinegar.
- Funnel into a resealable glass container.
- Store, refrigerated, for approximately six months.
Raspberry Shrub Recipe
When you're done snacking on raspberries, use the rest to whip up an easy shrub.
Ingredients
- 1 cup raspberries
- 1 cup white sugar
- 1 cup red wine vinegar or apple cider vinegar
Instructions
- In a large jar, add raspberries, sugar, and vinegar.
- Seal tightly, then shake vigorously for approximately thirty seconds.
- Refrigerate for approximately three to four days, giving the jar a firm shake each day.
- Strain through a cheesecloth and funnel into a clean, resealable container.
- Store in the refridgerator for up to six months.
Peach Shrub Recipe
Hop an airplaneless flight to Georgia with a peach shrub recipe. And, obviously, you won't need sunscreen.
Ingredients
- 1½ cups peaches, pitted and roughly chopped
- 1 cup apple cider vinegar
- 1 cup white sugar
Instructions
- In a medium saucepan over medium heat, stir together apple cider vinegar and white sugar. Stir constantly for approximately five minutes until the sugar dissolves fully.
- Stir in peaches and allow the mix to simmer for approximately ten minutes. Do not allow to boil, but do stir occasionally.
- Remove from the heat and allow the shrub to cool to room temperature.
- Strain out the peach pieces.
- Funnel into a resealable, clean glass container.
- After it fully cools, seal and store in fridge for approximately two to three days.
- Store in refrigerator for approximately six months.
Pineapple Shrub Recipe
Live the tropical shrub life with a rich and juicy pineapple shrub.
Ingredients
- 1 cup pineapple, cubed
- 1 cup apple cider vinegar
- 1 cup brown sugar OR white sugar
- 5 cloves
- 1 cinnamon stick
Instructions
- In a medium saucepan over medium heat, add pineapple, vinegar, and brown sugar.
- Stir constantly until sugar dissolves completely.
- Allow the mix to simmer for approximately 15 minutes, but do not allow it to boil.
- Stir often.
- Remove from heat and allow the shrub to cool until room temperature.
- Strain out the pineapple using a fine strainer.
- Funnel the pineapple shrub into a resealable glass jar or container.
- After the shrub cools completely, seal and store in the fridge for approximately three days.
- You can keep your pineapple shrub in the fridge for up to six months.
Rhubarb Shrub Recipe
Give bitter rhubarb a sweet boost, and you'll be presently surprised by how the vinegar draws out those sweet rhubarb flavors.
Ingredients
- 1½ cups rhubarb, cut into half-inch pieces
- 1 cup white sugar
- 1 cup apple cider vinegar
Instructions
- In a medium bowl, add rhubarb and sugar.
- Cover tightly and place in the refrigerator for a approximately 24 hours, stirring twice.
- Strain the mixture to remove rhubarb.
- Stir in vinegar.
- Funnel into clean resealable glass jar or container.
- Store covered in the refrigerator for up to six months.
Bring Us a Shrubbery
Once you have your delicious shrubs, you can pour a few ounces over ice and top off with club soda, or you can make all kinds of fresh, fruity cocktails with them. It's a great way to preserve fresh fruit and create an addictive sipper you can enjoy all year long.
