This article is more on the philosophy behind syrups than actual recipes, because once you have the fundamentals down, it allows you to cater to your own personal taste.
Due in large part to the cocktail renaissance of the last few years, shrubs have come screaming into the present from an era when the United States were but a gleam in the Founders’ eyes. Shrubs are an old method of preservation, and when done properly, you can enjoy the fruits of summer’s labors in the dead of winter. They’re used in cocktails in a similar fashion to syrups. The component parts are a subject, a sweetener and vinegar. We’ll break down how to do a basic shrub and what the rules are, so that you can break them when you make your own. There’s a bit of science involved behind the scenes, and the whole process is based in fermentation, but don’t let that shake you. Making a shrub is as easy as discovering penicillin, when you get down to it.
Once you’ve mastered basic drinks, you’re ready to riff on them. Learning the rules allows you to break them. Since our options at the liquor store are scant, we’ll mostly be doing this with different infusions and different house-made syrups. We’ll take a trip to the market with the next few posts and play around in the kitchen.
The first post in the A Traveler’s Home Bar on a Budget series shows how to utilize cheap, widely available, neutral spirits to create cocktail-worthy infused liquors.