ON THE LIST: SHRUBS

ELLE (Australia) - - Fiction -

Not to be mis­taken for a banksi­astyle gar­nish, this old-timey be­spoke mixer is on the rise, sit­ting solidly be­tween the craft cock­tail, health-con­scious and waste-free move­ments. Re­fresh­ing, light and com­pletely home­made, the shrub is a nasty-free way for mixol­o­gists to have free rein of flavours, be­cause there are no rules. “Shrubs are a great way to pre­serve nat­u­ral fruit flavours with­out any crazy equip­ment, ar­ti­fi­cial in­gre­di­ents or weird chem­i­cals,” says bar­tender and drinks writer Fred Sig­gins. “They’re easy to make, pretty much non-per­ish­able and you can use them in both boozy and non-al­co­holic drinks, plus there’s end­less ex­per­i­men­ta­tion with com­bi­na­tions of fruits, vine­gars and spices.” Ask your nan.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.