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Shrub is a sweetened vinegar-based syrup used to make liqueurs or mixed drinks. It originated in 17th century England and colonial America, typically made with fruit juice, sugar, and spirits like rum or brandy.
History
The English version of shrub emerged from medicinal cordials in the 15th century and gained popularity among smugglers in the 1680s who added fruit flavors to mask the taste of alcohol contaminated by sea water. By the mid-1800s, the American version used vinegar infused with fruit to create syrups mixed with water or spirits. The drink fell out of fashion with the advent of home refrigeration but saw a resurgence in American restaurants and bars in 2011.
How it is made
Traditional shrubs are made by infusing vinegar with fruit for several days, then straining the fruit and mixing the liquid with sugar or honey to create a sweet-and-sour syrup. This syrup can be used as a soft drink when mixed with water or soda water, or as a mixer in alcoholic cocktails with spirits like rum or brandy.
How it is served
Shrub can be served as an apéritif or used as an alternative to bitters in cocktails. Its acidity makes it suitable for mixed drinks where it remains clear when shaken. On this site, shrub is used in the Takk For Sist cocktail. The drink can also be mixed with water or soda water for a non-alcoholic beverage.