{"id":4677,"date":"2022-12-01T06:30:52","date_gmt":"2022-12-01T10:30:52","guid":{"rendered":"https:\/\/test.themixer.com\/en-us\/?p=4677"},"modified":"2026-02-20T10:35:20","modified_gmt":"2026-02-20T14:35:20","slug":"shrub-cocktails","status":"publish","type":"post","link":"https:\/\/test.themixer.com\/en-us\/learn\/shrub-cocktails\/","title":{"rendered":"Make the Best Shrub Cocktails to Impress Your Friends at Home"},"content":{"rendered":"

Cocktails are garnished with crazy ingredients these days (we\u2019re looking at you Bloody Mary), but fortunately, the s<\/span>hrub cocktail<\/span> contains no actual garden cuttings. What it does have though is a delicious syrup of sugar, fruit, and vinegar. A shrub is basically a drinking vinegar that\u2019s used to add flavor and complexity to cocktails. It\u2019s the perfect example of old-school ingenuity resurfacing in the modern age of s<\/span>hrub cocktail<\/span> making. Join us for a short trip back in time as we learn more about the <\/span>cocktail shrub,<\/span> how to make one, and when to use it.\u00a0<\/span>\u00a0<\/span><\/p>\n

What\u2019s a shrub?<\/h2>\n

\"Mixed<\/p>\n

17th-century England had a lot going on during the industrial revolution, but the one thing they hadn\u2019t cracked yet was refrigeration. This meant that fresh fruits and veggies had a relatively short shelf life unless they were preserved or pickled. Fruit was often the first to spoil but the invention of the shrub changed everything.\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

Overripe fruit was macerated with sugar then mixed with vinegar to form a syrup. The antibacterial qualities and preserving power of vinegar meant the shrub would keep for months. It was all the goodness of fruit captured in vinegar syrup that could be mixed with water to create a refreshing beverage.\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

At its core, a shrub is a mixture of equal parts fruit, sugar, and vinegar which can either be made with or without heat. The cold method takes a few days but it\u2019s easier on the fruit and some say yields a better flavor. The hot method is faster, but you sacrifice some of the brightness of the fruit flavor. If you want fresh flavors then go for the cold method. If you want a jammy or caramelized flavor profile, then opt for the hot.\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

Once the process is complete, the mixture is strained into a sterilized glass jar then sealed and refrigerated. Shrubs also get better over time in the fridge so don\u2019t be afraid to age them.\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

Choosing a vinegar & sugar<\/h2>\n

\"Apple<\/p>\n

Like any recipe, the quality of your ingredients determines the quality of the finished product. Shrubs are no different\u2014so use good-quality vinegar. Apple cider vinegar is a great starting point but as you progress, feel free to experiment with different kinds of vinegar. Red wine vinegar has a punchy bite that works brilliantly with stone fruit or berries. White balsamic vinegar is great too but regular balsamic vinegar can be overpowering, so be careful.\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

White sugar is a dependable option that will always give good results. If you\u2019re feeling a little more adventurous, then dive into the world of dark sugars like turbinado or demerara. The rich caramel flavor of these sugars is excellent with apples or stone fruits. If you plan ahead, you can craft your shrub recipe to pair with the spirit in your cocktail. Imagine a cinnamon apple shrub made with turbinado sugar in a dark rum cocktail.<\/span> Hmmm<\/span><\/i>, <\/span>hmmm <\/span><\/i>*chef\u2019s kiss.<\/span>\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

Making the syrup<\/h2>\n

\"Berry<\/p>\n

Our\u00a0<\/span>syrup recipe<\/span><\/a> uses the cold method and it\u2019s\u00a0 super simple. It does take a few days so plan accordingly. This is a basic recipe and once you\u2019ve mastered it, you can add flourishes of fresh herbs or spices to create your signature <\/span>cocktail shrub recipe<\/span>.\u00a0<\/span>To make a bigger batch you simply multiply the ingredients to suit your needs.<\/span>\u00a0<\/span><\/p>\n

Ingredients\u00a0<\/span><\/b>\u00a0<\/span>\u00a0<\/span><\/p>\n