RASPBERRY SHRUB

A four-hundred-year-old tavern drink then—a fancy bartender’s cocktail addition now.  And to add more fun—the recipe for this sweet/sour drink stayed the same.  Of course, it still takes two days to mature the base, but only about 10 minutes to actually make it.  The basics, berries and the vinegar used as a preservative—then just sugar and water mixed for a simple syrup.  This recipe is only a starter—the possibilities are endless.  Fruit juices, herbs and spices, flavored liqueurs, sparkling wine—mocktail or cocktail.

Raspberry vinegar syrup

• ½ cup each—water, sugar, berries and vinegar

Boil water and sugar—add fruit.  Bring to boil again then muddle and let cool.  Add vinegar:  white wine or apple cider vinegar.  Refrigerate for 2 days, then strain through sieve and store in glass jar.

Raspberry shrub

• Fill 12-ounce glass halfway with ice. Add sparkling water—about 4 oz
• Add 2-3 tblsp raspberry vinegar syrup—mix well!!!
• Garnish with a piece of fresh fruit—a strawberry or a watermelon ball

Not sweet enough?  Add a tblsp or so of maple syrup or simple syrup

For a cocktail shrub:  add 1 ½ oz gin or vodka

The Kitchen Hive