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To make this cocktail, borrow an idea from the Colonists

on 11/08/13 at 12:21 pm


indexHistory is a curious cycle indeed. Throughout time, figuring out how to procure enough to eat and drink was our chief concern. Then, once we had it, making sure it didn’t spoil presented a new set of challenges.

Now in a time of abundance, refrigeration has changed the dynamic. Still, we’re drawn to the allure of the past, particularly in the cocktailing world, which is always looking for ways to make life more difficult (we’re not quite joking). It just so happens that doing things the old-fashioned way offers an appealing drinking experience. This is certainly the way with shrubs.

The term shrub here refers to an acidulated beverage comprised of fruit, sugar, and vinegar, a Colonial-era method of making sure fruit didn’t spoil. In cocktails, shrubs have been showing up as an ingredient for a few years. The idea is to balance the sweetness of a cocktail with an acidic counterpoint.