apparently, shrub has been around for quite some time. i’m talking colonial era, verge of a revolution libations. affectionately known as a drinking vinegar, early settlers would mix fruits like berries with vinegar and sugar to preserve them or make a syrup. adding alcohol to these ‘syrups’ could make the stuff last even longer and coincidentally taste great!
believe it or not, shrubs are commercially available and i picked one up in the ginger flavor last year by tait farms.
i’ve been seeing shrub based drinks pop up on happy hour menus across pittsburgh; my most recent indulgence was a kombucha-shrub cocktail which was EXTRA vinegar-y (not a word i’m sure). i found the crème de la crème at a market near my house that carries foraged and locally sourced ingredients. friends, i present to you. . . pumpkin shrub! could it get any better?!
it tastes great, is easy to make AND you get the benefits of good bacteria if you use apple cider vinegar. i like to drink this to aid in digestion and overall tastiness here’s an easy recipe you can try:
basic shrub refresher serves 1 over ice
1. 1/2 ounce to 1 ounce (depending on how strong you want the vinegar taste) of shrub
2. slice of lemon or lime
3. top off with seltzer water or juice of choice between 6-80z
4. *optional dash of bitters
p.s. is anyone paying attention to #NYFW ? i feel like there isn’t as much coverage this year…or i’m entirely distracted by other fun things right now haha. maybe a little of both? happy weekend everyone!