Blackberry Shrub Cocktail Recipes

BLACKBERRY SHRUB

Steps:

• Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week., Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit., Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks. , To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh blackberries.

BLACKBERRY SHRUB RECIPE

Steps:

• Zest and juice the limes. Reserve the juice.
• Optional - Mix the lime zest and the sugar in a bowl. Let the lime zest macerate in the sugar overnight.
• Mix the berries in with the lime zest and sugar and gently mash them to release the juice.
• Allow the mixture to macerate overnight until all of the juice is drawn out of the berries.
• Strain out the solids and discard.
• Stir in the apple cider vinegar and mix until all of the sugar is dissolved.
• Pour the syrup and vinegar mixture into a mason jar and seal it. Shake it up to mix everything and let it rest in the refrigerator for a week before serving.

BLACKBERRY SHRUB COCKTAIL

Steps:

• Combine all ingredients except soda water in a shaker with ice
• Strain and serve with fresh ice and a topping of soda water

BLACKBERRY-AND-SAGE SHRUB

Steps:

• In a large nonreactive pot (such as stainless steel), combine berries, sugar, and sage. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegars and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil). Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard sage. Strain shrub base; reserve pickled berries (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month.
• Fill glasses halfway with ice. Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more sage and fresh berries, if desired. Serve immediately.