Recipe: Caribbean Shrub Rum Cocktail

the appetizer:

FOOD & WINE Cocktails '09 by FOOD & WINE, includes recipes like Flor de Jalisco; Summer Berry Fizz; Caribbean Shrub; Simple Syrup; and Israeli Hummus with Whole Chickpeas.

Cookbook

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Shrubs were originally made in Colonial America.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.