The first time I had a shrub, I didn’t actually know I was drinking a shrub. I’m not even 100% sure now that I was drinking shrubs, but after making them myself, I’m pretty sure I hit the nail on the head.
We were sitting in a tiny, 30-something seat speakeasy called The Drifter, hidden under the Green Door Tavern in River North. It’s such a cool spot - you definitely need to check it out! This may be hearsay, but from what I understand it actually used to be a speakeasy during the Prohibition era, was then closed down and used as storage room, used as a private party room and then was finally resurrected to the Boardwalk Empire-esque haunt it is today. With a cocktail menu on tarot cards to boot. Anyway, I had a taste for gin and wanted something herbaceous (I don’t really care for sweet cocktails) and the waitress suggested the shrub.
Fast forward to this past Christmas, when I opened an amazing set of Bar40 Bitters as an unexpected surprise from the husband. I knew I wanted to do something adventurous and remembered the shrubs. So I hopped on the internet and proceeded to learn a thing or two. Turns out the shrub began as a medicinal concoction during the Prohibition era and slowly evolved into the best chaser-slash-mixer ever. So - how to make one? Below is an adaptation of a recipe I found on JJBegonia.com.
Strawberry Basil Peppercorn Shrubs
- 1 package of whole strawberries, washed, quartered
- 1/4-ish cup of packed fresh basil leaves (I used way more because I favor a savory palate.)
- As many whole black peppercorns as your heart desires
- 1/2 cup white sugar
- 1 cup white vinegar + 2 tablespoons of balsamic vinegar
- Combine the strawberries, peppercorns and basil in a bowl. Cover evenly with sugar and mix to coat evenly. DON’T put the vinegars in yet (I made this mistake the first time… what? I was moderately excited!) Cover the bowl with plastic wrap and place in the refrigerator. You can leave the mixture in the fridge for as little as a few hours (I’d say at least 3) or as much as 2 days… the longer it sits the more juice you get. I left mine in for two days.
- Juice the mixture to collect the syrup by mashing the solids into a strainer. I used pretty firm pressure to make sure I got everything!
- Whisk the white and balsamic vinegar into the syrup until everything has dissolved. Pour into sealable glass container (I used a bell mason jar) and keep for as long as you’d like! They should keep up to 6 months in a sterilized, tightly sealed container, but always make sure to smell the mix first in case anything seems off.
The Cocktail Part
After making the mixture, the husband and I got right down to drinking it as a cocktail. However, we also contemplated possibly using it as a base for salad dressing or a sauce. Spoiler alert: we didn’t get that far. Our shrubs lasted all of a week. While it could be a great ingredient for the above-mentioned recipes, I’m going to keep it simple. Here’s my personal favorite bevvy.
No, I Don’t Want No Shrubs (Without Gin) aka the TLC Shrub
- Strawberry Basil Peppercorn Shrub mix
- Highball or rocks glass
- Ice & sparkling water
- Mix 2 oz gin with 1 oz Strawberry Basil Peppercorn Shrub - or continue adding the shrub to taste (I typically used 2 - 3 oz) in your choice of glassware.
- Fill with ice to your liking.
- Top with sparkling water.
- Mix with a long or bar spoon and enjoy with your best Al Capone accent.
Have you made shrubs before? Let us know your favorite fruit mixture or booze chaser in the comments. Sláinte!
