With the resurgence of hand-crafted drinks, many cocktail contrivers are taking cues from our forefathers. With pre-made drink mixes containing such modern things as “high-fructose corn syrup” and “artificial flavors,” it is only natural to question how our colonial ancestors flavored their drinks. A little research reveals a now nearly extinct additive that deliciously sweetened your cup, be it filled with water or rum. What is this colonial constituent? Shrub!
So, where does one acquire Shrub in the 21st century? Well, you could browse the shelf of delicious shrubs at Tait Farm Foods: http://www.taitfarmfoods.com/shop/food/shrubs.html. However, we both know that purchasing a pre-made mix leaves little room for your inner creativity to shine. Fortunately for you, I am feeling generous today and have tracked down a basic recipe for you to experiment with.
Shrub Syrup
adapted from a recipe by Walter Staib, Chef of Philadelphia’s City Tavern
- 1 cup sugar
- 1 cup water
- 2 pints berries of choice (yay, freedom of choice!)
- 2 cups white wine vinegar
Whisk water and sugar together at a boil. Reduce heat for a few minutes and add berries, stir occasionally for about 10 minutes. Add the vinegar and bring to a boil for 2 minutes. Strain, cool, bottle, and refrigerate.
Now that you have access to a home-made sugar syrup of yesteryear, go forth and experiment. For starters, try something basic (like mixing it with club soda and rum). Yum! Have a teetotaller at your party? Use it as a salad dressing.
