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Overall, we recommend using a 1:5 ratio of shrub to another (or several) ingredient (s). For Seasonal Shrub, use a ratio of 1:4 of shrub to another (or several) ingredient (s), as it is a little weaker than our Honey Ginger or Cranberry shrubs. For a cold drink, we love mixing Mad Maiden Shrubs with: Still water for a quick refresher.
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Uncap the jar and pour the mixture through a strainer into a pitcher. Pour the strained mixture back into the quart-sized jar. To prepare the shrub drink, remove 1/4 cup of the mixture from the jar and pour it into a tall ice-filled drinking glass. Add spring water or sparkling water to fill the glass.
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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.
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Refrigerate for 2 days. Strain: Strain the syrup through a fine mesh strainer into a jar. Store the syrup refrigerated for up to 2 months. Make the drinks: When ready to drink, place the shrub syrup, optional gin or aquavit and simple syrup, and sparkling water in a glass and stir well.
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2 apples, chopped. 2 cups brown sugar. 5 whole star anise. 3 cinnamon sticks. 3 whole nutmeg. 4 cups apple cider vinegar. Combine ingredients in a large Mason jar and allow to infuse for at least.
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Make the Grape Shrub. Wash the grapes thoroughly and remove from stem. Transfer the grapes into a 32 oz. mason jar. Alternately, this could be done in a bowl, and the grapes can be transferred to the mason jar after the next step. Using a cocktail muddler or a potato masher, smash the grapes until all are crushed.
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Step 1: Heat up simple syrup, muddled fruit and vinegar. Start by simmering ( not boiling—there is a difference) equal parts water and sugar over low heat until the sugar has dissolved (yep—this is just a simple syrup to start). Then add sliced or slightly mashed fruit and continue to simmer away while stirring and lightly muddling the fruit.
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2. Pour the sugar over and stir. Cover the bowl with cling film and place in the fridge for 48 hours, stirring every 12 hours or so to make sure all of the sugar gets dissolved. 3. When ready, the fruit should be swimming in a glistening syrup. Drain the syrup and save the fruit for a dessert. 4.
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In the drink world, a shrub (or drinking vinegar) is a concentrated syrup that combines fruit, sugar, and vinegar.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 water or soda or used in various mixed drinks.
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How to Make a Cocktail Shrub: Homemade Shrub Recipe. Written by MasterClass. Last updated: Nov 30, 2023 • 2 min read. Drinking vinegars, or "shrubs," were a raging hit in colonial America, but now they're experiencing a resurgence among modern mixologists thanks to their fruity, spicy, puckering flavor profiles.
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Cocktail shrubs combine water, fruit (and sometimes other botanicals), sugar and vinegar to create an acidic syrup that adds depth and complexity when mixed into a cocktail. But a shrub can be a complicated ingredient to craft well. As you might imagine, a mediocre vinegar or an underflavored fruit syrup can throw the shrub out of whack.
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Shrubbly is a lightly sparkling shrub drink that you can enjoy straight from the can. A ready-to-drink, functional beverage with crisp flavor from an old-time mixer called a shrub. Enjoy drinking vinegar in sparkling water flavored with organic shrub mixers made from Aronia fruit, herbs, spices and apple cider vinegar.
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Add the berries and sugar to a bowl with a lid and mix well to combine. Cover and place in the fridge for 24-48 hours. Stir 2-3 times over that period. Strain the fruit through a fine mesh strainer into a sterilized glass jar and press lightly on the fruit to extract maximum juice. Save the fruit pulp for a smoothie.
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Shrub (drink) A peach shrub. In terms of mixed drinks, shrub is the name of two different, but related, acidulated beverages. One type of shrub is a fruit liqueur that was popular in 17th and 18th century England, typically made with rum or brandy and mixed with sugar and the juice or rinds of citrus fruit. [1] [2] [3]
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Add the cranberries, apple cider vinegar, sugar, cinnamon stick, rosemary, and black peppercorn in a 2 quart sauce pan. Bring the cranberry mixture to a boil over medium high heat, stirring the mixture so the sugar dissolves. Reduce heat to low and simmer for 5 minutes. Remove from heat and cool completely.
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Combine the sugar and the fruit, and then add vinegar. For a cold process shrub, assemble your fruit (sliced or mashed gently) in a bowl, and toss it with sugar. Let this mixture sit, covered securely with a dishtowel, on your kitchen counter for about 2 days. Stir once a day. It should start to look very juicy.
