Shrub it off 2

Okay…so now the moment we’ve been waiting for. The cocktail that got me through my long journey back into the craziness of London was none other than a delicious Raspberry Shrub! I was reading the incredibly delightful Eric Felten book “How’s Your Drink?” and learned a lot more about this colonial cocktail which I’ve been a fan of for years and it just struck me…why don’t you make yourself a Shrub? Though there are great versions for sale such as the Old English Shrub from Fareham Wine Cellar, it’s an easy thing to make yourself and not too different from a simple syrup. It’s easy and oh so refreshing–and for any of you cocktailians out there it’s a nice change to swap out the usually-from-citrus tartness in a cocktail with the bright and lively vinegar that is called for in the Shrub! Also, anything that Alexander Hamilton or better yet Harry Croswell could have been caught drinking is good enough for me. Check out my recipe adapted from the Felten published version:

Dandelion Shrub by. Joe McCanta

50 mls Dark or Golden Rum
25 mls Raspberry Shrub*
10 mls Cointreau
100 mls Fentimans (venerable) Dandelion & Burdock

* 2 pints Raspberries
1 cup sugar
1 cup water
1 ½-2 cups Sherry vinegar

Make with any seasonal berry and/or vinegar.

In a saucepan whisk together sugar and water and bring to a boil. Reduce heat and add the raspberries and wait about 10 minutes stirring occasionally. Add in the vinegar and bring to a boil for 2 min. Strain into a glass bottle and store.

“There never was any liquor so good as rum shrub” William Makepeace Thackeray of the amazing shrub and it’s easy to see why–especially at a time before ice made it’s way into our drinks, the shrub has a certain balance that can stand on it’s own.

I used the Trios Rivieres 1998 Single Missouri Cask and it was an amazing match to the rich raspberry flavours! Also Fentimans’ great Dandelion & Burdock which is usually too medicially sweet by itself rounded off the drink wonderfully! It’s a great new addition to the list!

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