Listen, we're fans of potent, boozy cocktails as much as any digital food brand. We love the combination of rye and vermouth in aManhattan. Heck, we even createdThe Smoky Robinson, which blends whiskeyandmezcal.
But sometimes—and justsometimes—we're looking for a cocktail that can pack a flavorful punch without any alcohol. That's where the shrub comes in. And no, we're not talking about the hedges that decorate suburban backyards. This genius, sweet-sour concoction of vinegar and sugar, combined with fruit or vegetables (and sometimes herbs) creates a puckery, refreshing drink concentrate. Just dilute half a glass with water or sparkling water, and you've got a beverage manages to be way more refreshing than mere lemonade.
Want to preserve summer? Combine strawberries with lemon and thyme. Get your hands on ripe peaches and balance out their rich sweetness with the kick of fresh ginger. Looking to take things in a more savory direction? Cook peeled and sliced beets with sugar, apple cider vinegar, and a touch of balsamic.
While shrubs are incredible with plain or fizzy water, they make a great base for cocktails, too. When it came time to develop Epi's April House CocktailThe Shrubarb, a shrub made from rhubarb and fresh ginger took center stage.
The best news? Actuallymakingthis magic couldn't be easier. First, pick your fruit or vegetables. Most fruits will automatically taste amazing in a shrub. A good rule of thumb for vegetables? If you'd find it at a juice bar, it's shrub-worthy. Then chop your ingredients into 1/4" pieces. Combine with equal parts vinegar and sugar in a medium saucepan over medium-high heat.
Cover the pan and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until your chosen ingredients are completely broken down, which shouldn't take more than 20 minutes. As the mixture starts simmering, it's your cue to start tasting. If your shrub is too sweet, just add a splash more vinegar. And if it's too puckery, add a bit more sugar. Then, using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, and chill in the refrigerator. Your shrub will keep for about a week, but it'll disappear long before that.
