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Fruited Gimlet

Fruited Gimlet

We love this Fruited Gimlet recipe for its leanings toward tradition – the foundation begins with a shrub, a fruity vinegar often prepared in the 1700’s as a way to both preserve ripening fruit and aid digestion. In addition, it's just a delicious way to end the day or serve when entertaining.


Shrub Syrup:

  • 1lb of juicy fruit (berries, peaches, plums, apricots) Note: If you're using stone fruits, peel, pit, and roughly chop first.
  • 1/2 C Single Blossom Honey
  • 1/2 C Vinegar + extra if needed (we prefer sherry or white wine vinegar)


  • 1oz Shrub
  • 2oz Vodka or Gin
  • 1oz 
  • Club Soda
  • Ice




    Basic Shrub Syrup

    1. To one pound of fruit add a half a cup of honey.

      Pure Clover Honey being poured over berries

    2. Cover bowl and let set overnight.
    3. Line a strainer with cheesecloth and place over bowl.
    4. Gently pour the fruit into the strainer, gently pressing with the back of a large spoon to release the juice to the bowl below.

      Berries being strained

    5. To the strained juices, add about 1/2 cup of vinegar. Taste the mixture. Too sweet? Add a bit more vinegar. The shrub should be pleasantly tart.
    6. Pour the shrub into a lidded jar and refrigerate. Shrub can be stored refrigerated indefinitely.


    1. Fill glass with ice.
    2. Add shrub and vodka or gin. Stir.
    3. Top with a splash of club soda,
    SERVING SUGGESTION: Garnish with berries or an edible flower sprig.

      Prepared Gimlet 

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