Synopses & Reviews
Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. Not the kind that grow in the ground, but a vintage drink mixer that will knock your socks off. "Mixologists across the country are reaching back through the centuries to reclaim vinegar's more palatable past . . . embracing it as 'the other acid,' an alternative to the same-old-same-old lemons and limes," said the New York Times. The history of shrubs, as revealed here, is as fascinating as the drinks are refreshing. These sharp and tangy infusions are simple to make and use, as you'll discover with these recipes. Mix up some Red Currant Shrub for a Vermouth Cassis, or Apple Cinnamon Shrub to mix with seltzer, or develop your own with Michael Dietsch's directions and step-by-step photographs. "Imagine a fizzy, soda-like drink that is drier and so much more sophisticated than soda, what with the sugar and botanical ingredients. Shrubs! Amazing! Wonderful!!" --Amy Stewart, author of The Drunken Botanist
A simple shrub is made from fruit, sugar, and . . . vinegar? For drinking? With a history dating back to the Middle Ages, this sharp and tangy infusion can be enjoyed with soda as an adult soft drink or mixed with alcohol for a sophisticated cocktail.
With the right balance, a shrub is arguably the most thirst-quenching drink base around, especially when used for beverages like a Rhubarb Lime Gimlet or a Cucumber Shrub Soda. Author Michael Dietsch is not alone in his appreciation of the stuff, although he’s the first to publish a shrub cookbook, and it will probably sweep the nation (or at the very least, earn a spot in every mixologist’s bookcase)!
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