A shrub is a beverage made from fruit, some sort of acid, and a sugar. They were popular in colonial America as a means of preserving fruit without refrigeration. The vinegar breaks down the fruit and the sugar sweetens everything up a bit. The result is a tangy, sweet, complex mixture that is very refreshing when mixed with soda water.
Here is a drink for your next bonfire or fall outing.
Not only does apple cider make this drink festive, but it includes Campari (which if you are a regular reader, you know I love), spicy rye, and a good vermouth. It also scales well. You can easily make a large batch for your next party.
Credit for this recipe goes to Serious Eats. I merely scaled it for one, made it, and took photos of it.
- 3 oz Apple Cider
- 1 1/2 oz Rye Whiskey
- 3/4 oz Campari
- 3/4 oz Sweet Vermouth (I prefer Carpano Antica)
- Lemon peel for garnish
Heat all of the liquid ingredients in a small saucepan just to a simmer, then immediately remove from heat and stir. Pour into a small cocktail glass and garnish with a lemon peel. Serve with a slice of apple pie.
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Notes and variations:
- I use a Turkish coffee pot for heating up cocktails. It is a perfect size and easy to pour from.
- A few dashes of apple bitters or black walnut bitters would be great in this.
- You can garnish with an orange or grapefruit peel if you don’t have a lemon.