The word “shrub” threw me for a loop. It appeared in the menu description of a fancy cocktail at an even fancier restaurant. An under-the-tablecloth internet search explained that a cocktail shrub is not a small garden bush, but rather a tangy fruit syrup. I was curious. A few weeks and many Mason jars of macerated fruit later, I’m obsessed.
For a unique holiday mixer, jump to my pomegranate shrub recipe. Its ruby, sweet-tart goodness transforms prosecco into a signature cocktail. And since the shrub itself is nonalcoholic, you can also add it to carbonated water for a festive mocktail.
A shrub is composed of fresh fruit, sugar and vinegar, brought together in a loose 1:1:1 ratio. That’s it – that’s the whole recipe. But within those parameters exists a universe of possibilities. If separating the pomegranate arils (the juicy red bits) from the white kernels seems like too much work, use strawberries, pears or even cranberries. Cover the fruit in plain white sugar to draw out the juices and make the syrup. I wondered if I could skip the maceration process and substitute pomegranate juice instead, but the final result tasted flat. For the freshest flavor, use fresh fruit.
Don’t let the third ingredient, vinegar, give you pause. We’re not using the white vinegar that doubles as a cleaning product. Light, refined vinegars, like champagne, balsamic or apple cider cut the sweetness and give the shrub its symphony of flavors. In this recipe, the pomegranate pairs best with Chianti red wine vinegar, which is available in most supermarkets. If you don’t have it on hand, plain red wine vinegar works, too. Whether you enjoy concocting shrubs for a special evening or they become your new winter project, the fascinating flavors will brighten your holiday and your new year.
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