New York Shrub Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Updated Aug. 30, 2018
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Wes Rowe

This rye cocktail was developed by Yana Volfson, bar manager at Peels restaurant in New York City. Don't be afraid of the balsamic vinegar—it doesn't make for a vinegary-tasting drink, just a fresh, tart one.

Notes: There's no need to use fancy vinegar for your reduction; find a decent under $10 brand that you'd use in a weeknight salad dressing. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Facts

Active: 10 mins
Total: 20 mins
Serves: 1 serving

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Ingredients

  • 1/2 cup balsamic vinegar (see note)
  • 1 1/2 ounce Rittenhouse Rye
  • 3/4 ounce fresh lemon juice from 1 lemon
  • 1/2 ounce simple syrup (see note)

Directions

  1. Pour balsamic vinegar into small saucepan, bring to a boil. Let simmer until reduced by half, about 10 minutes. Let cool to room temperature.

  2. To make cocktail, pour rye, lemon, simple syrup, and 1 barspoon of balsamic reduction into a cocktail shaker. Fill with ice and shake until well chilled, about 15 seconds. Strain into and ice-filled rocks glass.

Special equipment

Cocktail shaker and strainer

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