SHRUBS

The term “shrub” refers to two dif­fer­ent things: a tart, fruity liq­uid you can sip straight up (a shrub starter), and a drink or cock­tail made with it. Con­fused? Just call it tasty. All you need:

Allrecipes - - Cocktail Confiential -

Purée fruit, sugar, and vine­gar in a blender. Add bonus in­gre­di­ent (if us­ing) and chill 4 hours or up to 2 days to blend fla­vors. Strain and serve with slightly less than an equal amount of liquor for cock­tails or with an equal amount of club soda for mock­tails. Or try these vari­a­tions:

EARL GREY­HOUND

ar­magazine.com/earl-grey­hound

In a cock­tail shaker half-filled with ice, com­bine 2 ounces Earl Grey-Grape­fruit Shrub (recipe on fac­ing page) and 1½ ounces vodka. Shake un­til very cold. Strain into mar­tini glass or an ice-filled old-fash­ioned glass. Gar­nish with a grape­fruit wedge. Makes 1 (⅔-cup) cock­tail.

CAN­TALOUPE DAIQUIRI SHRUB

ar­magazine.com/can­taloupe-daiquiri-shrub

In a cock­tail shaker half-filled with ice, com­bine 2 ounces Can­taloupe Shrub (recipe on fac­ing page), 1½ ounces white rum, and ¾ ounce fresh lime juice. Shake un­til very cold. Strain into an ice-filled wine glass or wa­ter gob­let. Gar­nish with slices of can­taloupe and lime. Makes 1 (⅔-cup) cock­tail.

BLUE­BERRY-BOURBON SHRUB

ar­magazine.com/blue­berry-bourbon-shrub

In a cock­tail shaker half-filled with ice, com­bine 2 ounces Blue­berry Shrub (recipe on fac­ing page), and 1½ ounces bourbon. Shake un­til very cold. Strain into an ice-filled pint glass. Top with 3 ounces gin­ger beer. Gar­nish with ad­di­tional blue­ber­ries or a lime wedge. Makes 1 (1-cup) cock­tail.

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