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 perfectly mixed into cocktails and also with club soda.
The great thing about shrubs and cooking in general is for the most part it is about preference. Particularly for shrubs, I love to use mild vinegar to not overpower the shrub, so I usually go for coconut vinegar or apple cider vinegar.
Spiced Citrus Shrub Cocktail Recipe
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 a 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 countertop and let it ferment overnight. After that, I add in my vinegar and taste until it has the zip I am looking for.
Ingredients:
- 4 cloves, crushed
- 2 star anise, crush
- 1 teaspoon black peppercorns, crushed
- 1 cinnamon stick, crushed
- 3 cups of large oranges Scrubbed and roughly 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 the large bowl of 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!
Ingredients:
- 2oz rye whiskey
- 1/2oz shrub syrup
- .25oz water
- 2 dashes of Angostura bitters
- 1 dash of 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.