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Entries tagged with 'shrub'

Rosemary-Tangelo Shrub

Serious Eats Elana Lepkowski 2 comments

This slightly savory shrub has woodsy rosemary flavors and a hint of citrus. It's great over ice with gin and a bit of seltzer, but it's also refreshing without the booze. More

The Hot Pink

Serious Eats Autumn Giles 2 comments

Inspired by my favorite way to eat beets—with horseradish and a cider vinegar dressing—this savory beet shrub is a great match for a juniper-forward gin like Tanqueray. The finished product here has just a touch of heat from the horseradish. More

Mulled Cider Shrub

Serious Eats Anna Markow Post a comment

The great thing about this particular shrub is that it's ready to consume immediately, as a lot of the vinegar's intensity is cooked out. It's a lot more mild and sweet than most shrubs, and doesn't require anything but a splash of soda or a shot of your choice of booze to make a tasty beverage. More

Honey Blackberry Shrub Punch

Serious Eats Heather Meldrom 2 comments

The blackberry shrub syrup base in this recipe makes a double batch. Make a second pitcher or forego the alcohol and mix with seltzer for a refreshing soda! More

Watermelon-Mint Shrub with Watermelon Spoom

Serious Eats Anna Markow 6 comments

Shrubs have been gaining in popularity lately. An old-timey way of preserving, they generally involve fruit, sugar and vinegar, and make quite a refreshing beverage if well-balanced. More

Blackberry Royal

Serious Eats The Serious Eats Team Post a comment

This cocktail from The Spotted Pig is more complex than it looks—this is a cocktail drinker's cocktail, not a syrupy Kir Royale. More

Rum Shrub

Serious Eats Michael Dietsch 1 comment

For the rum, choose something dark and, if you want to replicate the Colonial experience, something funky. More

Cold-Processed Shrub

Serious Eats Michael Dietsch Post a comment

This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh. More

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