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.
- 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
- Club Soda
ADD THIS TO YOUR CART:
Basic Shrub Syrup
- To one pound of fruit add a half a cup of honey.
- Cover bowl and let set overnight.
- Line a strainer with cheesecloth and place over bowl.
- Gently pour the fruit into the strainer, gently pressing with the back of a large spoon to release the juice to the bowl below.
- 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.
- Pour the shrub into a lidded jar and refrigerate. Shrub can be stored refrigerated indefinitely.
- Fill glass with ice.
- Add shrub and vodka or gin. Stir.
- Top with a splash of club soda,