A shrub is an old-timey cocktail that has a mix of sweet and tart, coming from a fruit syrup or a vinegar base. They were popular in Colonial America, and began as a way of preserving fruit. When the base is lightly sweetened and stirred with cold water, a refreshing drink is crafted.
It becomes deliciously bracing when a spirit is added, in this case, mezcal. The Jorge Washington recipe comes from Josh Seaburg, bartender at Hilton Norfolk The Main [LINK]
APPLE-PLUM VINEGAR INGREDIENTS
16 ounces apple cider vinegar
1 gala apples, cored and chopped
2 black plums, stone removed and chopped
APPLE-PLUM VINEGAR METHOD
Sous vide: add vinegar and chopped fruit in a sous vide bag and sous vide at 135F for 2 hours; strain.
Tabletop: add vinegar and chopped fruit in a glass container, seal, and leave in a cool, dark place for two weeks; strain.
(Makes enough vinegar for multiple cocktails; keep extra sealed and refrigerated)
1-1/2 ounces apple-plum vinegar
1-1/2 ounces mezcal [What is mezcal? [LINK]]
2 ounces seltzer
In a tall glass, add apple-plum vinegar and mezcal and stir to incorporate. Add ice and seltzer and serve. Yields 1 drink.
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