What is a Shrub (drink)?
From Wikipedia, the free encyclopaedia
The American version of the shrub has its origins in 17th century England where vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season. Fruit preserves made in this fashion were themselves known as shrubs and the practice carried over to colonial America. By the 19th century, typical American recipes for shrubs used vinegar poured over fruit—traditionally berries—which was left to infuse anywhere from overnight up to several days; afterward the fruit would be strained out and the remaining liquid would be mixed with a sweetener such as sugar or honey and then reduced to make a syrup. The sweet-and-sour syrup could be mixed with either water or soda water and served as a soft drink, or it could be used as a mixer in alcoholic cocktails. Shrubs eventually fell out of popularity with the advent of home refrigeration.
The serving of vinegar-based shrub drinks became popular again in 2011 and 2012 in American restaurants and bars. The trend has also been noted in bars in Canada as well as London. The acidity of the shrub makes it well suited as an aperitif or used as an alternative to bitters in cocktails. Unlike cocktails acidulated with citrus, vinegar-based drinks will remain clear when shaken.
Who are we?
I started making my award winning raspberry shrub (drinking vinegar) about 14 years ago - purely out of necessity, while making a recipe that required the fruit shrub. Not having access to any, I decided to make her own.
I found that the fruit infusion I produced was so delicious that all my friends wanted some too.
I have since expanded my operations and I'm making more and more volume each season.