I've paired pumpkin with a natural fall partner: apple cider vinegar. The flavors are pumpkiny with a hint of cinnamon and ginger to very gently remind you of pie season, without hitting you over the head with the Pumpkin Pie Spice flavors that are so common at this time of year.
'shrub' on Serious Eats
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.
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.
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.
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!
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.
In this no-alcohol libation, the rhubarb shrub mimics the flavor and intensity that alcohol would bring to a gimlet.
This cocktail from The Spotted Pig is more complex than it looks—this is a cocktail drinker's cocktail, not a syrupy Kir Royale.
For the rum, choose something dark and, if you want to replicate the Colonial experience, something funky.
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.