Caribbean Shrub

 

Shrubs were originally made in Colonial America.

They typically combined rum and a gastrique, a syrup made with vinegar, sugar and, often, seasonal fruits such as strawberries.

• 2 ice cubes, plus crushed ice
• 1 ounce dark rum
• 1 ounce white rhum agricole
• 3/4 ounce Strawberry-Balsamic Gastrique
       (recipe below)
• Small strawberry, for garnish

Put the ice cubes in a cocktail shaker. Add both rums and the gastrique and shake well. Strain the drink into a crushed ice-filled highball glass and garnish with the strawberry.

 

Strawberry-Balsamic Gastrique

Makes about 8 ounces.

• 1-1/3 cups superfine sugar
• 1-1/3 cups hot water
• 2 cups halved hulled strawberries
• 1 cup balsamic vinegar

In a medium saucepan, stir 1-1/3 cups superfine sugar into 1-1/3 cups hot water until dissolved. Add 2 cups halved hulled strawberries and simmer over low heat for 30 minutes. Add 1 cup balsamic vinegar, increase the heat and bring to a boil. Reduce the heat to low and simmer until thickened, about 30 minutes. Let the gastrique cool, then strain into a jar, cover and refrigerate for up to 3 weeks.

 

• from: 
  FOOD & WINE Cocktails '09
• by FOOD & WINE
• Time Inc Home Entertainment 2009
• Paperback; 223 pages
• ISBN-10: 1603208119
• ISBN-13: 978-1603208116
• Reprinted by permission.

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Recipes

• Flor de Jalisco
• Summer Berry Fizz
• Caribbean Shrub
• Simple Syrup
• Israeli Hummus with Whole Chickpeas

 

• FoodWine's Full Cocktail Recipe List

 

• Cookbook Profile Archive

This page created August 2009