Shrubs were originally made in Colonial America.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
- 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.
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.
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.
- FoodWine's Full Cocktail Recipe List
- Cookbook Profile Archive
This page created August 2009