Bending the calendar with fruit shrubs
It is October, right? Or am I being punked by my calendar, fooled into thinking it’s October when the weather seems more like the end of August? If so, then the joke is also on the blackberries, plums and other late summer fruit still heavy on trees and bushes. But I will have the last laugh when I am enjoying these fruits into 2013.
I won’t freeze them or make jam. Instead, I’ll do as American colonialists did and make shrubs – a combination of fruit, vinegar and sugar. Shrubs can be used in cocktails or enjoyed splashed into plain club soda or even Diet Coke (try with cherry shrub!). The vinegar lends a tangy taste to produce and serves as a great preservative.
In my cranberry Thanksgiving shrub post, I described how to cook a shrub. For late summer’s softer, juicier fruits, I love the cold-process approach because it is so easy and the ingredients do all the work. But don’t be limited by season: I have found that frozen berries make excellent shrubs with this same technique.
Blackberry shrub2 c. washed blackberries 1 c. sugar 1 c. champagne vinegar
Combine the blackberries and sugar in a covered jar or bowl and refrigerate for a day or two, until the berries break down and a syrup forms. Fine strain the berry solids out, then add vinegar to the syrup, bottle and refrigerate. For best taste, wait another day or two for the flavors to meld and then enjoy!
I use the recipe above as my template for most shrubs: 2 cups fruit to 1 cup sugar and 1 cup vinegar (usually white wine, champagne or apple cider vinegars). Then I experiment with flavors, using my shrubs as substitutes for citrus juice and muddled fruit in cocktails.
Sometimes an existing cocktail recipe provides the perfect foundation for a shrub tweak. Such was the case with the Bufala Negra, which calls for balsamic vinegar. I can’t compare it to the original recipe, but my version makes a flavorful and refreshing drink to enjoy all year round.
Bufala Negra Shrubbed1½ oz bourbon 4 fresh basil leaves (+1 for optional garnish) 3/4 oz shrub 2 oz ginger beer (I used Fentimans) Brown sugar (optional)
Muddle the shrub and basil. Add bourbon and ice and shake hard. Strain over fresh ice cubes into a glass and top with ginger beer. Garnish with basil leaf. Note: Since shrub sweetness can vary by fruit and time of season, you can add a teaspoon or more of brown sugar when muddling the basil if you like.
Combined, blackberries, bourbon and basil are a tongue twister — and a tongue tingler. Enjoy!
*Bufala Negra is from Imbibe Magazine online