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I posted this over in the thread in vinegar based drinks 'cos I did not see the shrub!

After making the elderberry drink I found out it is what Americans call a shrub. There have been so many elderberries around I have been experimenting. Have also made something that has something of the flavour and consistency of pomegranate molasses. 

 

This has been a great year for berries in general, and I have picked lots of elderberries. I crushed 2 litres lightly then covered with cider vinegar. Cooked them a little to remove any cyanide. After a week or so I strained them and added some honey. I now have a delicious refreshing drink, when diluted, and a great winter tonic.

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I made 2 cranberry shrubs recently.  I chose this cranberry-lime shrub from Fine Cooking because I love the combination of citrus with cranberry and my lime tree is absolutely loaded with fruit.  Alas, the recipe only calls for the zest of one lime so it's not a big help in that department but it is very tasty stuff.  It's made with white wine (or champagne) vinegar so the cranberry flavor takes the lead.  I haven't tried it in any cocktails (maybe something with tequila and fresh lime juice??) but an ounce and a half in a tall glass of sparkling water and ice made a very refreshing drink that I'd be happy to drink any time of the year.  It was very pretty - too bad I slurped it down without taking a picture!   I think it would be great with tonic and a squeeze of fresh time, too. 

 

The other shrub is a little more similar to the one that David Lebowitz wrote up on his blog recently, using apple cider vinegar and flavoring the shrub with allspice.  I followed a recipe for pickled cranberries that included ginger, cinnamon, cloves and black peppercorns along with the allspice and the resulting shrub is full of holiday flavors.  I enjoyed this shrub in the cocktail that David had on his blog, sort of a bourbon sour.  Because of all the spices and the apple cider vinegar background, I don't think I'd want to drink it in the summer but I bet this shrub would be a great to punch up an apple cider vinaigrette. 

 

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Cranberry shrub cocktail garnished with pickled cranberries.

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Hi everyone,

 

I just joined but thought id join in here. 

 

I have been making shrubs as part of my cocktail program for years now so if anyone wants any help or pointers I'm more than happy to help. I am over in the uk and find that tart fruits do work best but at min I'm using rhubarb. I use a sous vide to make mine but have used just an empty ice cream tub. I find cider vinegar works best http://www.ciderbrandy.co.uk/shop.html   if you look at the bottom this is the exact stuff i use and would highly recommend it. In fact all

Burrow Hill products are top quality. We should be making more shrubs as these add a really good and unique aspect to your cocktails. great talking point and make fantastic sours! 

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Two strawberry shrubs from some beautiful ripe Harry's Berries strawberries from the local farmers market. Using the ratio of 2 parts fruit + 1 part sugar + 1 part vinegar from Michael Dietsch's book, Shrubs.  I couldn't decide which vinegars to use so after macerating the berries with the sugar and straining the syrup, I divided it and made one with with white balsamic vinegar to preserve the pretty color and the other with red wine vinegar & balsamic vinegar. The strawberry-red wine vinegar was very nice by itself but I wanted to try some balsamic in there so I used 3/4 red wine vinegar and 1/4 balsamic vinegar.  

 

Strawberries after macerating with the sugar overnight in the fridge

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Finished products with the vinegars I used.

IMG_4732.thumb.jpg.27507b1714f154c66c01aaf7215b4354.jpg

 


Edited by blue_dolphin to remove an errant k (log)
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