Home mixologists and health-conscious drinkers are rediscovering a long-forgotten colonial cocktail ingredient, the shrub, and raising a glass to the fruity drinking vinegar’s versatility.

Originally used for preserving summer produce like berries and tree fruit when refrigeration proved scarce, a shrub is a fruit syrup made from fruit, sugar, and vinegar that can be enjoyed as a non-alcoholic drink or used as a cocktail mixer. 

They fell out of vogue once ice boxes became commonplace. But modern DIYers, tired of sugar-laden juices and conventional cocktail blenders, are sparking a full-blown shrub renaissance as devotees explore the endless infusing, pairing and sipping choices that their bold flavors bring. 

Traditionally, shrubs combine macerated fruit or vegetables with sugar and vinegar for a syrupy sweet-tart depth, tailor-made for mixing and mocktails. But the basic formula invites endless riffing. Swap honey for sugar, or white balsamic for apple cider vinegar as starters.

Next, tinker with every variety of produce imaginable. Add herbs, roots, nuts and tea to invent signature concoctions. Fermenting extends the tang, and acid lovers may want to boost the vinegar ratio while sweet tooths can pump up the sugar syrup. The combinations prove practically endless.

This full flavor spectrum keeps shrubs intriguing and exciting – and professional bartenders as well as hobby mixologists are using them more and more regularly to come up with a layered cocktail construction. Their dynamic taste profile offers much-needed contrast next to neutral spirits along with a welcome acid to balance boozy libations. Vibrant shrub additions offer a surefire way to keep craft cocktail menus compelling too.

But a shrub’s applications extend far beyond standard cocktail fare thanks to their essence-of-fruit intensity. Experimental chefs mix shrub syrups into salad dressings, marinades for proteins, glazes for smoked meats and deglazing sauces for riffing recipes in deliciously new directions. Food artisans incorporate shrub flavors into small-batch jams, ice creams and even candy confections.

Shrubs also shine splendidly as non-alcoholic drinks, simply mixed with bubbly water, tea or juices – either straight up over ice or transformed into mouth-watering mocktail creations, garnished with fresh herbs and fruits. 

This gives the health-conscious, sober curious and families with kids an exciting new beverage option. Shrubs’ bubbly bright notes make sweeter sodas and juices taste boring by comparison.

As the appetite for sophisticated but more wholesome refreshments grows, inventive home infusions that blend superfoods, functional additives and globally-inspired ingredients are making the shrub increasingly in demand.