how to make shrubs {aka drinking vinegars} | 3 refreshing recipes - holly + flora (2024)

Shrub. What a funny, little word.

When I passionately mention my newly acquired skill of shrub-making to my friends, the first thing that comes to their minds is usually that scene from Monty Python and the Holy Grail, when the “Knights Who Say Ni” demand a shrubbery. Of course, the Knights desired a shrub of the green and leafy variety. If only I were there, when that demand was made. I would’ve had a much more exciting and delicious rendition of what they were asking for!

So, what does the word, shrub, mean, exactly? Michael Dietsch explains in rich detail the history of shrub-making, which dates way beyond even Colonial times, within the pages of his recent book, Shrubs: An Old Fashioned Drink for Modern Times. A shrub is basically fruit, or even vegetables, combined with two other components: sugar and vinegar. After the correct ratio of those ingredients integrate over a little time, the result is a perfect balance of tartness, sugar, acidity, and texture. Shrubs are mouth-watering and concentrated, and they taste amazing when combined with soda water or integrated into a cocktail.

The first time I even heard about shrubs, aka “drinking vinegars”, was on a recent trip to Oregon, back in the fall of 2013. I was working the Pinot Noir harvest with EIEIO & Co Winery, and I, along with the other members of the internship team, met up for dinner at Pok Pok, an award-winning Thai restaurant in Portland. Jay, the winemaker at EIEIO, insisted that I try one of Pok Pok’s drinking vinegars. I was kind of in the mood for a beer, but I acquiesced and chose the tamarind drinking vinegar from a list of about ten different, and often rotating, options.

I’ll admit that I was a little skeptical, at first. Drinking vinegar? I didn’t even know if that sounded appetizing. I was completely proven wrong, when I had my first, refreshingly vibrant sip. I quickly ordered another flavor and then thought about the possibilities of adding a shrub to a cocktail. I was smitten immediately, but it wasn’t until this past month that I became insanely obsessed with the shrub-making process.

I promise you that you’ll be pleasantly surprised the first time you make or taste a shrub. They really don’t require a lot of work, just a little time and patience. Once you’ve made the shrub, strained it into a clean Mason jar, and let it rest for a week, the shrub is ready to drink. Shrubs will keep up to about six months, but discard if the shrub begins to bubble or ferment, or develops a slimy texture.

For each of the recipes shown here, I incorporated the technique of making an oleo-saccharum during the shrub-making process. The phrase translates as “oily sugar” and is made by combining sugar with the zest of citrus and letting it integrate over the course of an hour or so. Adding this zesty sugar to a shrub recipe brightens the shrub and adds a depth of complexity to the mix. I especially noticed what the lemony sugar did to my raspberry-mint shrub – it added a punch of citrus and really balanced the flavors.

I learned this technique from the book, Shrubs, and it is super easy to follow.

how to make an oleo-saccharum

1. Remove the zest of your citrus fruits with a vegetable peeler. You may use the skins of oranges, lemons, or grapefruits. Michael Diestch advises avoiding limes, since their skins are much more bitter.
2. Be sure to avoid removing the tough, white piths of the citrus, when you’re peeling the zest away. The photo below shows the results you are looking for.
3. In a bowl, combine the strips of zest with whatever measurement of sugar your recipe calls for. Using either a cocktail muddler or a sturdy, wooden spoon, really put some elbow grease into pressing the zest into the sugar.
4. Cover the bowl with plastic wrap and let it rest for at least an hour.
5. Remove the peels, once the time has passed. Your oleo-saccharum or “oily sugar” is ready to use!

blood orange shrub

• 5 or 6 medium blood oranges, peeled and juiced {yield is about 1 1/2 cups juice}
• 1/2 cup turbinado or raw sugar
• 3/4 cup Champagne vinegar or white wine vinegar

1. Following the oleo-saccharum method above, combine the peeled skins of the oranges {the colored part of the orange peels} with the sugar, cover with plastic wrap, and set aside for at least one hour.
2. Juice the blood oranges.
3. Once the oleo-saccharum is ready, remove the pieces of orange zest and add the blood orange juice and the Champagne vinegar to the sugar mixture.
4. Stir well to dissolve any sugar particles.
5. Transfer the shrub mixture into a clean jar, seal it, and shake it to further blend the ingredients. Store the shrub mixture in the refrigerator. Allow 2 to 3 days for the flavors to meld, before enjoying.

• A special thanks to Michael Dietsch for letting me post his recipe for an orange shrub! I agree with him that the orange flavor matches perfectly with the raw sugar and Champagne vinegar. The next two recipes are my own creation, but were influenced by the tips and steps within his book.
• Tip: When I tried removing the orange peels from the sugar, I found that a lot of the sugar was sticking to the peels. I didn’t want to lose all that sugar, so I simply poured the juice and the vinegar into the bowl of zest and sugar. I stirred the mixture well and then poured it through a fine-mesh strainer. I then tossed the zest.
  

strawberry + peppercorn shrub

• 2 cups strawberries, hulled and quartered
• 2 lemons, peeled
• 1 cup cane sugar
• 1 cup apple cider vinegar
• 30 black peppercorns, coarsely crushed

1. Using the oleo-saccharum technique, muddle the lemon peels with the sugar in a bowl. Cover the sugar mixture with plastic wrap and set aside for at least an hour.
2. Once the hour has passed, remove the peels from the sugar and add the hulled and quartered strawberries, along with the coarsely crushed peppercorns, to the bowl. Stir to incorporate.
3. Cover the strawberry mixture with plastic wrap, transfer to the refrigerator, and store for two hours.
4. Remove the mixture from the fridge and muddle the mixture even further, getting out as much juice as possible from the berries.
5. Add the vinegar to the strawberry mixture. Cover the bowl again, transfer the mixture back into the fridge, and store for two days.
6. Remove the mixture from the fridge, muddle the berries again and strain through a chinois or fine-mesh strainer into a clean Mason jar.
7. Store the shrub mixture in the fridge for a week to further integrate the flavors, before enjoying. Shake before using.

This recipe sounds a little labor-intensive, but follow the directions, and you won’t be disappointed with the results. This shrub has a sweet-tart strawberry flavor with a subtle, peppery finish.

raspberry + mint shrub

• 2 cups raspberries
• 1 cup cane sugar
• 2 lemons, peeled
• 1/4 cup mint leaves
• 1 cup apple cider vinegar

1. Prepare your oleo-saccharum by peeling the skins of the lemons with a vegetable peeler. In a bowl, muddle the peels with the sugar, cover with plastic wrap, and wait for at least an hour.
2. Add the raspberries and mint to the sugar mixture and muddle the raspberries, expressing some of their juice. Cover the bowl with plastic wrap and transfer into the fridge. Let it sit for one day.
3. Remove the raspberry mix from the fridge, muddle the fruit even more, and then add the vinegar to the mix. Stir to integrate and dissolve the sugar.
4. Strain the mixture through a chinois or a fine-mesh strainer into a clean Mason jar.
5. Store the shrub mixture in the refrigerator. Allow 1 week for the flavors to meld, before enjoying. Shake before using.

There you have it! Have you been smitten with the shrub-making bug like I have? If so, what tips do you have to offer? Any recipes you absolutely love? Clue me in! I can’t wait for gardening season to fully kick in. I have visions of celery shrubs, beet shrubs, and even herbal shrubs.

Oh! You probably want some ideas for how to actually incorporate those tasty shrubs of yours. I enjoy adding a shrub to a glass of ice and sparkling water, like the ones shown in the photos here, but they make amazing additions to cocktails. I like tossing in a small portion of shrub, say, an ounce, along with some gin and soda. Super simple. I did find a pretty good “cocktail generator equation”, via Bill Norris, contributor at Badass Digest:

basic shrub cocktail equation

• 1 ½ to 2 parts base spirit {ex: gin}
• 1 part complementary flavored liqueur {ex: citrus liqueur}
• 1/2 part shrub
• 2 dashes bitters {ex: orange or chamomile bitters}

Just combine those ingredients, along with ice, in a cocktail shaker. Shake thoroughly and strain either served up or over ice, along with a dash of soda. Garnish with an herb sprig, slice of fruit, or citrus wheel. Enjoy!

Cheers to shrubs, discovering new preservation techniques, and to the laughter and silliness that the entire Monty Python movement brought us. Now, go and cut down the tallest tree in the forest with a herring! 😉

XO,

Jayme