Truthfully I’ve relied far too heavily on syrups in my cocktails over the years. They’re great for some things, but often too sweet to really showcase the flavors of many fruits and herbs. Enter shrubs aka drinking vinegars. Of course I’ve heard of these before and have had many drinks featuring shrubs at restaurants. But I never really knew what it was or spent time figuring out how to make my own.
Well, as I mentally prepare for dry January, shrubs seemed like the perfect thing to dress up my mocktails and add a ton of flavor. Plus, drinking apple cider vinegar is pretty good for you – so this was just a bonus. I do have one shrub recipe on the blog already, you can find that in my Miracle on 34th Street cocktail recipe. I’m going to keep experimenting with these shrubs so if you have any ideas for flavor combinations you’d like to see – leave them in the comments!
Persimmon Rosemary Cocktail Shrub
- 2 Large persimmons
- 1 Tbsp chopped fresh rosemary
- 1 Cup white sugar
- 1 Cup water
- 1 Cup apple cider vinegar
- add water and sugar into a medium sauce pot and place on the stove over medium high heat
- wash and chop persimmons into one inch cubes and add to sugar and water along with the rosemary
- simmer the mixture on medium heat until sugar dissolves and fruit starts to break down
- keep mixture on a low simmer for about 15 minutes then turn off the heat and let it cool completely
- once cool, drain the mixture into a jar with a lid (mason jars are perfect for this) – be sure that no rosemary or persimmon gets into the jar
- add vinegar to jar, secure the lid then shake to combine – your shrub is now ready to use! Store in the fridge in between drinks and it will last about 6 months (but I have a feeling you’ll drink it faster)