family cocktails & bountiful berries

Here’s a recipe that even your underage drinkers can enjoy—the shrub!

A shrub is a tart “drinking vinegar” that can be made with whatever fruits or vegetables you have on hand. It can be used as a base for non-alcohol drinks or cocktails. Having had a bountiful growing season in our garden last year, I first tried my hand at making shrubs. I have used berries, tomatoes, cucumber, celery and this year I even tried rhubarb to which I added tequila and club soda. Spectacular! To date, my favorite shrub is raspberry, but my grandchildren love blueberry. Either with or without alcohol, this is a first rate thirst-quencher. Cheers!

INGREDIENTS

• 1 cup berries
• 1½ cups turbinado sugar {white sugar is also fine}
• 1 cup apple cider vinegar {white vinegar is fine}
• club soda

Place the berries in a 1-quart jar. Bring sugar and vinegar to a boil in a small saucepan, stirring to dissolve the sugar. Pour the hot vinegar mixture over the berries and muddle, crushing the berries to release more flavor. Seal the jar and store in a cool dark place for 4 days.

Strain shrub through a fine-mesh sieve into a clean jar and refrigerate. Check shrub every week or so until flavor is to your liking. The longer the shrub sits, the more mellow the vinegar taste.

For each drink, combine 3 Tbsp. shrub and top with club soda in a glass filled with ice. Taste and add more shrub if you like it a bit stronger. Or add an ounce or two of your favorite gin (I suggest Barr Hill from Vermont) and enjoy an amazing cocktail. Shrubs can be made 6 months ahead and kept in the refrigerator.