Recipe: Apple Cinnamon Shrub by Michael Dietsch
Today is a Twofer Tuesday! We just posted a recipe for Cat's Ear Clam Linguine from Melany Vorass, and now here's a fall-friendly cocktail or mocktail option to go with it.
Shrubs (aka drinking vinegars) are in the Slow Food Ark of Taste, and we've been enjoying variations on them for a while. (Especially the Concord Grape & Lavender Shrub from Amy Pennington we posted a few weeks ago.)
They're delicious as a mixer in a cocktail, but also just on their own mixed with seltzer. If you haven't tried them before, the idea of drinking vinegar might not sound immediately appealing, but if you've been a fan of lightly sweetened sodas like our local folks Dry Soda, you'll probably love the tart and fruity taste of homemade shrub soda.
We're still in the works for our members-only shrub class with Swigwell (sorry for the delay on this but we hope to have final details nailed down soon). But we're excited to see shrubs in the zeitgeist with the release this week of the new cocktail book Shrubs: An Old-Fashioned Drink for Modern Times by New York author Michael Dietsch.
Michael was kind enough to share a recipe with us, and it's perfect for right now as it calls for that fall superstar apples. We made a batch and can confirm: it's delicious!
If you'd like to learn more about shrubs, Tales of the Cocktails is holding a chat with Michael online this Thursday, October 9 at 11am Pacific! Details here.
Apple Cinnamon Shrub
From Shrubs: An Old-Fashioned Drink for Modern Times by Michael Dietsch
3 medium apples, quartered (no need to core or seed them)
1 cup apple cider vinegar
1/2 cup turbinado sugar
2 cinnamon sticks
1. Using a box grater or a food processor, shred apples.
2. Add shredded apples, cider vinegar, sugar, and cinnamon to a nonreactive container. Cover and leave in cool place on the countertop for up to 2 days.
3. After 2 days, place a fine-mesh strainer over a bowl. Strain apple mixture. Squeeze or press apple mixture to remove any remaining liquid.
4. Pour liquid into clean mason jar or glass bottle. Add lid or cap and then shake well to combine. Place in refrigerator.
5. Discard solids.
6. Shrub will keep for up to 1 year.