'shrub' on Serious Eats

The Hot Pink

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

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

5 Essential Low-Alcohol Drinks

These drinks stimulate the appetite without swamping your stomach. They're excellent for parties, because they buzz your guests without totally inebriating them; they cool you down and perk you up without making you feel heavy. And some of them, for good reason, have been around almost as long as carbonation. More

Cold-Processed Shrub

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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