Vinegar Shrub Recipes and Articles

Fresh Vinegar Shrub Recipe Archive

Very popular in the 18th, 19th and early 20th century shrubs are defined as "any of various acidulated beverages made from the juice of fruit, sugar, and other ingredients, often including alcohol". As I've discovered more about fruit vinegars from the old cookbooks handed down to me from my grandma and my ventures around the Internet I thought I'd start this page of shrub recipes as a way to preserve and share the past.

While fruit shrubs are commonly used for beverages they can also be used in other recipes. I welcome you to submit your fresh vinegar shrub recipes here too.


Drinking Vinegar: Have You Ever Made a Shrub? - We're not talking shrub as in the small bush in the corner of your yard. A shrub in the beverage sense is a non-alcoholic, fruit-infused vinegar that's usually mixed with soda water.

Cocktail 101: How to Make Shrub Syrups - Whether raspberry, strawberry, blackberry, or gooseberry, berries seem to fly through our local market, gone before you even know to miss them. I decided last year to preserve them for my future pleasure.

Drinking Vinegars - Bartender-writer Toby Cecchini talks about drinking vinegars and making "shrub" out of fresh fruit. Shrub is the American version of drinking vinegar and it's still popular in the South. (Scroll down and click on the radio button to listen to this interesting interview.)


Raspberry Rum Shrub - A raspberry convert, well kinda, whips up a less than 24 hour raspberry shrub then mixes up a drink for his that is my kinda guy ;)  A fun read and two yummier than ever recipes - won't disappoint!

Sherry Shrub - Not only will you find an award winning drink that blends shrub and sherry, the House-made Shrub recipe has ingredients that include elderberries, huckleberries and cardamom. Now that sounds like heavenly shrub! Adapted from a recipe by Neyah White, Winner of the 2008 Vinos de Jerez Cocktail Competition.

Strawberry and Raspberry Shrub - On four quarts of berries pour white vinegar enough to barely cover them. Let them stand for forty-eight hours, then drain off the vinegar, squeezing the juice out of all the fruit with the vinegar. If strawberries are used, the vinegar must be poured over a second supply of fruit before it will attain the proper flavour; but one supply of raspberries is sufficient. Measure out the liquor when it is ready, and to every pint allow a pound of sugar. Put it in a porcelain-lined kettle with the sugar and let it boil for ten minutes, then bottle it and set away in a cool place. A cupful of this syrup is sufficient to flavour a quart of ice water. (Drinks: pg 377) The New Galt Cook Book (1898) Margaret Taylor and Frances McNaughton, Editors

Elderberry Shrub - If there's one thing that can bring us out of mourning the end of elderflower season, it's the appearance of elderberries. These juicy, tangy, slightly sweet and Vitamin C-packed berries make delicious jellies, wines, and syrups – and, we recently learned, shrubs. Ever had a shrub?

Blackberry Shrub - I am going to describe a shrub you might be unfamiliar with...tart and refreshing, a shrub is mixture of fruit and vinegar that can be enjoyed in a cocktail or with sparkling soda water.