Shrubs

The American version of the shrub has its origins in 17th century England where vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season. Fruit preserves made in this fashion were themselves known as shrubs and the practice carried over to colonial America. By the 19th century, typical American recipes for shrubs used vinegar poured over fruit—traditionally berries—which was left to infuse anywhere from overnight up to several days; afterwards, the fruit would be strained out and the remaining liquid would be mixed with a sweetener such as sugar or honey and then reduced to make a syrup. The sweet-and-sour syrup could be mixed with either water or soda water and served as a soft drink, or it could be used as a mixer in alcoholic cocktails. Shrubs eventually fell out of popularity with the advent of home refrigeration.

With the explosion of mixology at bars and restaurants, shrubs are increasingly becoming more popular. Being that Kiley used to be a sommelier and a beverage director in New York City in a very distant previous life, when he found out how easy it was to preserve fruit flavors in vinegar, he jumped on it like a bee on honey!

On its own, a shrub is pretty vile. The vinegar really outshines the fruit. HOWEVER, when combined with other ingrediants (like bourbon, gin, even just club soda, the vinegar is still there, but its almost like having kombucha in a “special” drink, and the fruit really comes alive!

Its definitely a bartender’s concoction, and makes for a perfect gift for that budding mixologist!