As we head into the season of bumper crops you may be interested in a tasty use for the overabundance of the fields, vines and orchards… a classic cocktail. Mixologists are returning to old time fruit and herb infused mocktails and cocktails using ‘shrub’ syrups and their sweeter sister, simple syrups.  

The term “shrub” is derived from the Arabic word sharāb meaning “to drink”.  The American version has its origins in the 17th century, when vinegar was used to preserve berries and other fruits.  The shrub syrup of Colonial times resulted in a sweet and sour syrup that was most often mixed with water and served as a refreshing drink on the porch or in the field. Modern trends for drinking vinegars have revived the popularity of this fruity-acidic concentrated syrup that can be used to flavor carbonated water, iced tea, lemonades, cocktails or mocktails.  Bartenders (mixologists) are embracing shrub syrups as an innovative replacement for the sour element of citrus in cocktails.  

A common ratio of ingredients in making a shrub syrup would be equal parts of fresh berry juice, apple cider vinegar and pure cane sugar. Variations in the type of fruit, vinegar or sugar are limited only by your imagination but the classic recipe ratio uses the ingredients in equal parts.  Aromatics or herbs are often added, sometimes in place of the berries and sometimes as an enhancement to the berries by the tablespoonful. 

Apple cider vinegar is the most common base for shrubs, and herbs and spices are often added to create interesting flavor combinations. This sweet, acidic mixer can be enjoyed with still or carbonated water, soda for mocktails, or used in various mixed drinks. 

  • White granulated or alternatives like turbinado, or demerara, or even regular brown sugar. 
  • Vinegar: The majority of shrubs are made with natural apple cider vinegar (Braggs) or red wine vinegar. Some use balsamic or champagne vinegar. While distilled white vinegar is fine to begin experiments, it lacks sufficient character or flavor and only adds lackluster acetic acid to your shrub. The extra flavors of the other vinegar options are preferred. 
  • Fruit: Berries are a favorite shrub fruit, though you can use almost any cubed or crushed fruit. Apples, figs, pears, plums, and even cucumbers or rhubarb are good options. 
  • Extra Flavorings: Herbs and spices add dimension to shrubs and are an optional ingredient. Basil, fennel, peppercorns, rosemary, and thyme are just a few that regularly appear in shrubs. 

It’s typical for shrubs to use two cups of fruit with two cups each of vinegar and sugar (this ratio can be adjusted to taste). Add herbs and spices to taste; one tablespoon is a good place to start with most ingredients. This will yield a nice amount of shrub for experimentation and quite a few drinks. Once made, store shrubs in the refrigerator for up to six months. 

Homemade shrubs are inexpensive and let you explore many flavor possibilities to create custom drinks. When experimenting with flavors you might want to make smaller batches, or flavor smaller batches of a fruit shrub with herbs while you perfect your recipe.  

When deciding which herbs and spices to pair with a particular fruit, think about natural flavor pairings. For instance, strawberry and basil work great together, and apple is very nice with either ginger or rosemary. Don’t forget ingredients from your garden or local farmer’s market. 

The Spruce Eats website recommends the best way to experience shrubs is to experiment: 

  • Apple shrubs are popular and mix well with mezcal, tequila, vodka, and whiskey. 
  • Pair an apple-fennel shrub with a shot of bourbon and a splash of ginger beer. 
  • Try a cranberry-fig shrub with aged rum, ruby port, and ginger ale. 
  • The daiquir-ease recipe uses a homemade blueberry shrub made with apple cider vinegar and agave nectar. 
  • The pear and pomegranate Champagne shrub recipe begins with a homemade pear and ginger shrub that uses an apple cider vinegar base. 

Further information on fruit and herb pairings can be found on Spruce Eats. 

Making Shrub Syrups 

The process of making shrubs varies and the “best” way to make shrub syrups is debated.  The quickest and easiest method of making shrubs is the stove top method.  

Sterilize the shrub container: While the vinegar may prevent botulism you should still sterilize the container to prevent other contamination. Wash the canning jar in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil, and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water; rinse well; and scald in boiling water. 

While the hot method is the most popular way to make a shrub. Some people prefer to begin by making a simple syrup of water and sugar, then add the vinegar after cooling and just before bottling. 

Hot Shrubbing without Making Simple Syrup First: 

  • Heat equal parts of sugar and vinegar on the stove, constantly stirring until the sugar is dissolved. 
  • Add thoroughly washed fruit (peeled, seeded, and sliced, cubed or crushed) and any herbs or spices and simmer for about five minutes to release the juices and flavors into the syrup. 
  • Remove from the heat and cool the mixture. 
  • Strain out any solids through a double layer of cheesecloth or a coffee filter. You can save the pickled fruit to serve with appetizer cheese and bread, sandwiches, salads, noodle bowls, tacos, ice cream, cake cheesecake and as a little kick in other entree recipes. 
  • Carefully pour strained liquid into a clean glass jar and allow it to rest in the refrigerator for two to four days before mixing into drinks. You can add more sugar or vinegar to taste. 

Island Oasis Recipe (made with a pineapple shrub), a festive cocktail created by bartender and cocktail educator Jena Ellenwood for summer gatherings, will keep you hydrated. 

  • 2 ounces aged rum 
  • 2 ounces coconut water 
  • 1 ounce pineapple juice 
  • 1 ounce pineapple shrub 

Pineapple Shrub Recipe (makes 24 –32oz of shrub syrup enough for 24 –32 cocktails) 

Ingredients 

  • 1 large pineapple, cubed (approximately 4 cups) (or frozen pineapple chunks) 
  • 2 cups dark brown sugar 
  • 4 cloves 
  • 4 quarter-inch pieces peeled ginger root 
  • 2 cinnamon sticks 
  • 2 cups water 
  • 2 cups apple cider vinegar 

Steps 

  • Add pineapple, brown sugar, cloves, ginger and cinnamon into a medium saucepan and cook over medium heat until the sugar bubbles and the pineapple is caramelized. 
  • Add water and bring to a boil, then reduce heat, cover and simmer for 20 minutes. 
  • Remove from heat and add the vinegar, stirring to combine. 
  • Cool and refrigerate overnight. 
  • Strain out solids (note: the pineapple chunks are edible and delicious; don’t discard them) and store in refrigerator.