Drinking vinegars make trendy 'shrub' summer cocktails
Regina bartender explains how to make your own cocktails with drinking vinegars
A shrub is basically a drinking vinegar. It's an old way of preserving fruit that has become a hot, new trend for cocktails in the United Kingdom and in cities such as Portland and Seattle.
Now this trend is igniting taste buds in Regina.
The Capitol Jazz Club and Tapas Bar has cocktails made with shrubs on the menu.
The managing partner at The Capitol, Judd Stachoski, dropped by the CBC Morning Edition's studio to share a few tips.
Stachoski mixes blackberries, raspberries and sugar together and leaves them overnight. Then he strains out the chunks and mixes this syrup with some vinegar. The result is a tart, refreshing mixer perfect for a hot summer night.
Basic Shrub Recipe
1 cup of fruit (packed down into measuring cup)
1 cup of sugar
Vinegar
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Mix these ingredients together well, cover and refrigerate overnight. Strain the mixture, pushing out as much syrup as you can. Discard spent fruit. You will be left with a sweet fruit syrup. Add in an equal part measurement of vinegar. The vinegar can be any type you like; apple cider gives tartness, rice wine is less pungent, balsamic is richer and sweeter. Try different amounts of each to get yours just right.
The shrub mixture will keep for two weeks in the fridge.
Non-Alcoholic Shrub Cocktail
1.5 oz Shrub Mix
Juice of 1/2 a lemon
Soda water
Ice
Lemon wedge and mint sprig garnish
Shake shrub mix and lemon with ice, and strain into a collins glass filled with ice. Top with soda water and garnish with a lemon wedge.