Spiced Citrus Shrub+Cocktail

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Citrus season is in full effect and I am celebrating with some local citrus I received from one of my favorite shops in Downtown Mckinney. 

It’s only fitting I make one of my favorite things, a shrub! A refreshing concentrated syrup that contains your fruit of choice, sugar and vinegar. They are perfect mixed into cocktails and also with club soda. 

The great thing about shrubs and cooking in general is for the most part is it is about preference. Particularly for shrubs I love to use a mild vinegar to not overpower the shrub, so I usually go for a coconut vinegar or apple cider vinegar. 

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For this citrus shrub I used bold spices such as star anise, cinnamon, clove and black peppercorns. Some warmth from vanilla beans and sugar. 

Ratios for shrubs really vary on preference. Usually you will find an 1:1 ratio. 

As far as methods go, I prefer the cold method, so I macerate my fruit of choice in sugar, any herbs and spices on the counter top and let it ferment overnight. After that, I add in my vinegar and taste until it has the zip I am looking for. 

Spiced Citrus Shrub    4 cloves, crushed  2 star anise, crush  1 teaspoon black peppercorns, crushed  1 cinnamon stick, crushed  3 cups of large oranges srubbed and rough chopped.  1 1/2 cups cane sugar  1 vanilla bean, seeded  1/4 cup to 1/2 cup coconut vinegar  In a skillet, toast the spices until fragrant. Add in a large bowl the toasted spices, oranges, sugar and vanilla. Combine really well, cover and place aside for up to a day on the countertop. Add in coconut vinegar, 1/4 cup at a time. Taste and see if it is to your liking. Cover and let it sit for up to a day on the counter. Strain into a container and store in the fridge. To serve add to some sparkling water or club soda—adjust to your liking and enjoy!    Spiced Old Fashioned    2oz rye whiskey  1/2oz shrub syrup  .25oz water  2 dashes Angostura bitters  1 dash orange bitters  Maraschino cherry  In a cocktail shaker with ice, combine all ingredients except the maraschino cherry. Shake until cold, strain into a glass and garnish with cherry.

Spiced Citrus Shrub

4 cloves, crushed

2 star anise, crush

1 teaspoon black peppercorns, crushed

1 cinnamon stick, crushed

3 cups of large oranges srubbed and rough chopped.

1 1/2 cups cane sugar

1 vanilla bean, seeded

1/4 cup to 1/2 cup coconut vinegar

In a skillet, toast the spices until fragrant. Add in a large bowl the toasted spices, oranges, sugar and vanilla. Combine really well, cover and place aside for up to a day on the countertop. Add in coconut vinegar, 1/4 cup at a time. Taste and see if it is to your liking. Cover and let it sit for up to a day on the counter. Strain into a container and store in the fridge. To serve add to some sparkling water or club soda—adjust to your liking and enjoy!

Spiced Old Fashioned

2oz rye whiskey

1/2oz shrub syrup

.25oz water

2 dashes Angostura bitters

1 dash orange bitters

Maraschino cherry

In a cocktail shaker with ice, combine all ingredients except the maraschino cherry. Shake until cold, strain into a glass and garnish with cherry.