Drinking Vinegar Recipes — Mixology's Hottest Trend!

Cocktail-Kingdom_ConcordeShrub
When you hear the word "shrubs," you probably think of that sad little plant in your living room masquerading as a Christmas tree. But a shrub is also the fancy-nostalgic name for a drinking vinegar — which, like almost anything old, is fashionable again. The concoction is easy to make, and offers a sweet-but-tart combo of seasonal fruits, that lend themselves equally well to house-crafted sodas and cocktails.
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During the holiday season, shrub cocktails offer the perfect respite and refresher for the palate. If you're looking to get a little crafty at the bar during your festive fetes, you can find locally-produced shrubs from several NYC locals, namely Bitterman's, Cocktail Kingdom, and Pok Pok. And the best part? We’ve enlisted the help of Underground Eats to whip up some fantastic Shrub recipes that will fit right into your Holiday celebrations. Cheers!
Blueberry Boat by Kevin Denton, WD~50
1 oz blueberry shrub
.75 oz Rhum J.M.
.75 oz Flor de Caña
.5 oz Creme de Violette
For the shrub, blend one pint blueberries with 1.5 oz champagne vinegar and a heaping teaspoon of superfine sugar. Place in the refrigerator for several hours, or up to two days, until the fruit is surrounded by syrupy juices. Strain. This will keep for a week in the refrigerator. Shake all ingredients together, strain over ice in a wine glass. Top with soda, and garnish with mint and blueberries.
Ginger Snap Bellini by Doug Quinn (formerly of PJ Clarkes)
4 oz prosecco
1oz peach ginger shrub*
Pour Prosecco and peach ginger shrub into champagne glass. Garnish with a slice of ginger.
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For the Peach Ginger Shrub:
4 peaches, peeled and cut into sections
1 cup sugar
1/4 cup of grated ginger
3/4 cup of white balsamic
1/2 cup apple cider vinegar
1 cup champagne vinegar
Combine all ingredients into a large bowl and cover in the refrigerator for several hours, or up to two days, until the fruit is surrounded by syrupy juices, then strain and bottle.
Charente Shrub by Michale Klein, PDT
1.75 oz. cognac
.5 oz. Cardamaro
.5 oz. lemon juice
.25 oz. Pok Pok Raspberry Vinegar
1 dash Bitter Truth Aromatic Bitters (or bitters of your choice)
Ricard, to rinse
Shake all ingredients and strain into a Ricard-rinsed glass. Garnish with three fresh raspberries on a toothpick.
Concorde Battleground by Kelley Slagle, Cocktail Kingdom
1 1/2 oz. Concorde Grape Shrub (can be purchased here)
1 1/2 oz Beluga vodka
3 1/2 oz club soda
Grapefruit twist
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In a highball or Collins glass, add the Concorde Grape Shrub, vodka, and top with club soda. Stir and fill with ice. Garnish with a grapefruit twist.
Photo: Courtesy of Cocktail Kingdom
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