A shrub isn't just a low-lying bush. It's a method of preserving fruit that stems from the colonial era: combining sugar, fruit and vinegar to make a well-balanced syrup. These syrups are being added to modern cocktails to add a sour tang that balances the warmth of the alcohol nicely. This winter appropriate shrub is tart and tangy, with just enough sweetness to balance it and add an intriguing sour note to any cocktail. It is easy to make at home too. Try it with a vodka or even gin.
- 4 Cup fresh cranberries
- 3/4 Cup agave nectar
- 1 Teaspoon orange zest
- 3/4 Cup champagne or rice wine vinegar
Combine all the ingredients in a saucepan and bring to a boil. Turn the heat to low and simmer until the cranberries are broken down - about 20-30 minutes. Once it cools, blend the liquid and strain. Store the liquid for up to three months in the fridge. For starters, combine it with vodka and tonic to taste.