Peach Shrub Cocktail Recipes

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PEACH SHRUB COCKTAIL



Peach Shrub Cocktail image

A simple peach shrub recipe. Once infused, peach shrub makes for a perfect summer cocktail.

Provided by Brooklyn Supper, adapted from Michael Dietsch via Serious Eats and A Thought for Food

Categories     Drinks

Time 15m

Number Of Ingredients 3

6 cups pitted and chopped peaches
3 cups granulated sugar
3 cups apple cider vinegar

Steps:

  • In a large jar or other vessel with a tight-fitting lid, combine the chopped peaches and sugar. Use the back of a wooden spoon or a muddler to smash the fruit a bit. Cover and refrigerate.
  • After a day or two - once all the sugar has dissolved - add vinegar. Swirl a bit, cover, and set back in the fridge. After 4 or 5 days, or up to a week, taste the mixture. If it's to your liking, that is, fruity with mellow vinegar flavor, strain out fruit with a mesh sieve and pour syrup into clean jars.
  • Your shrub should keep well, covered in the fridge, for three weeks.

PEACH-AND-BAY LAUREL SHRUB



Peach-and-Bay Laurel Shrub image

You can make a shrub into a low-alcohol cocktail called a shim by adding a splash of sparkling wine, vermouth, or your favorite aperitif. Try our Strawberry-and-Tarragon and Blackberry-and-Sage variations, too.

Provided by Martha Stewart

Categories     Drink Recipes

Time 2h40m

Yield Makes 2 1/2 cups shrub base (enough for about 20 servings)

Number Of Ingredients 5

1 pound yellow peaches, cut into 1/2-inch wedges (about 3 cups)
1 1/2 cups sugar
8 fresh bay leaves
1 1/2 cups champagne vinegar
Chilled sparkling water, for serving

Steps:

  • In a large nonreactive pot (such as stainless steel), combine peaches, sugar, and bay leaves. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar 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 bay leaves. Strain shrub base; reserve pickled peaches (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 bay leaves and fresh peaches, if desired. Serve immediately.

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  • For the ShrubCombine peaches, simple syrup and sugar in a container, pour enough apple cider vinegar to cover the peaches.
  • Let sit for 2-3 days, or up to 5 days. After letting the shrub sit for a few days, strain out peaches, and run liquid through a fine mesh strainer if necessary. Store shrub in fridge if desired.
  • For the CocktailCombine shrub, bourbon and triple sec together, stir with ice in glass and serve.

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Published 2017-07-29
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