Apple Ginger Spice Shrub
Add tang and acidity to cocktails and mocktails with this delicious, richly flavored shrub. It’s perfect for fall and can be modified to enjoy with all your favorite flavor combinations. This combination of sour Granny Smith apples, fresh ginger, cinnamon, star anise, and black peppercorns is one of my favorites. Try it in my Kentucky Pomme Pomme cocktail or mocktail!
Never heard of a shrub? If you’re pursuing balance in mixology, shrubs are vital to your arsenal. These long-lasting vinegar-based syrups can provide an acid element in drinks alongside or in place of citrus. With a bit of time and effort, this incredibly complex ingredient offers a balance to sweetness in your recipe with a tangy sourness that offsets any overpowering sugar components.
If you think adding vinegar to a cocktail sounds like a mistake, think again. With the right ingredients, you’ll achieve a balanced profile that those enjoying it can hardly identify. All they’ll know is that it’s delicious!
What is a cocktail shrub?
A simple shrub combines fruit, sugar, and vinegar. You can also include herbs, spices, and other botanicals to enhance complexity. Making a balanced shrub takes practice. It’s important to incorporate fresh ingredients and invest in good-quality vinegar to achieve the right flavors and balance of tanginess and sugar. I chose Napa Valley Naturals Oak Wood Aged Champagne Vinegar for this recipe. I have also used Prosecco wine vinegar from Colavita, unfiltered organic apple cider vinegar, and red wine vinegar. Stay away from plain white vinegar and balsamic.
One of the critical benefits of cocktail shrubs, or “drinking vinegar,” as American colonists referred to them, is that they are long-lasting and shelf-stable in times before refrigeration. Once bottled, a shrub will last unopened and unrefrigerated for 18-24 months and 9-12 months in the fridge after it is opened.
The flavors only improve with time as the fruit, sugar, and acids meld together! I love to double or triple my batch and bottle extra to give as handmade holiday gifts alongside a nice bottle of something to pair with it.
Two primary methods for making a shrub
The first is the cold maceration of the ingredients lasting an extended period. Combine and muddle your fruit, spices, and herbs, then add equal parts sugar and vinegar in a jar. Refrigerate for two to four days, strain, and enjoy.
For larger batches, I prefer the hot method described below. It’s quicker to prepare and a little easier to scale. Note that the hot process is not recommended for delicate herbs like basil.
Enjoying shrubs
Whether or not you’re including booze, there are many ways to enjoy your shrubs. You can make delicious cocktails or mocktails, or keep it simple and enjoy it with soda water. It’s a beautiful option as a digestif after a meal and is soothing for the stomach.
Recommended Kitchen Tools
Large pot with lid
Cheesecloth or nut milk bag
Apple Ginger Spice Shrub
Yield: 24-34 oz | Prep Time: 15 minutes | Total Time: 4 hours
Ingredients
2 cups granulated cane sugar
1.5 cups water
2-3 Granny Smith apples, cubed
2-3 inch pieces of fresh ginger, peeled and finely chopped
3-4 cinnamon sticks
2-3 tablespoons ground cinnamon
4-5 star anise
1-2 tablespoons black peppercorns
2+ cups vinegar
Preparation
In a large pot, combine sugar and water over medium heat until the sugar dissolves.
Chop your fruit and other ingredients and add them to the syrup.
Bring the mixture to a gentle simmer for a few minutes, then turn off the heat and pour in the vinegar.
Mix well to combine and let the liquid sit on the stove covered for a few hours until cool. The flavors will integrate during this time and be easier to handle.
Use a fine strainer to remove as much of the fruit as possible, then pour the mixture through cheesecloth or a nut milk bag to remove any remaining solids.
Pour it into a bottle and store it. For best results, wait 24 hours before enjoying.
Note: Be ready to play with your proportions to achieve a flavor profile that suits you. Feel free to add or omit ingredients and get creative!
Ready to try it in a cocktail or mocktail?
Did you make this recipe?
If so, I want to know what you think! Drop a comment below and let me know.
Cheers, and thanks for reading! - Montana Rae, Founder & Sommelier
Explore more cocktails and mocktails
Whether you’re making this delicious Fall recipe with bourbon or enjoying it as a mocktail, you can’t go wrong with the classic flavors of tart Granny Smith apples, fresh ginger, cinnamon, star anise, lemon, and the wonderful tang of a handcrafted cocktail shrub.. Top the whole thing with sparkling apple cider and garnish with an apple chip, and you’ll want to stay in autumn mode through winter.