KC bartenders revive the tang of old-time ‘shrubs’ on kansascity.com

Making shrubs

Shrub making is a free-form process, one that’s more about personal preference than strictly adhering to recipes. Most bartenders recommend starting with equal parts fruit, sugar and vinegar, and then adjusting quantities to taste.

Shrubs are best when you begin with fresh, flavor-packed fruit. Pick your favorite and rinse it well. Then remove any pits or seeds and cut fruit into chunks. Strawberries can be sliced; other berries can be mashed with a potato masher. Don’t worry about peeling anything. Oranges, limes or other citrus can be either sliced or cut into chunks without peeling, depending on your method.

Next, decide which sweetener to use. Granulated sugar makes a good standby, and superfine granulated sugar will dissolve even faster. But you can also try brown, raw, Turbinado or other sugars, or even molasses, agave nectar or honey.

Then choose your vinegar. Again, there are plenty of options, including apple cider, white wine, Champagne, red wine, rice, balsamic, white balsamic vinegars.

Read more here: http://www.kansascity.com/2012/05/15/3609457/bartenders-revive-the-tang-of.html#storylink=cpy

Westport Cafe & Bar’s Blood and Glass
Makes 1 drink
1 1/2 ounce Famous Grouse Scotch whisky
1/2 ounce Dolin Rouge sweet vermouth
1/2 ounce Cherry Heering cherry brandy
1/2 ounce Orange Shrub (recipe at left)
Orange twist, for garnish

Add all ingredients except orange twist to mixing glass. Fill with ice and stir until well-chilled. Strain into a coupe glass and garnish with orange twist.

Per drink: 168 calories (none from fat), no fat, no cholesterol, 5 grams carbohydrates, no protein, 5 milligrams sodium, no dietary fiber.

Read more here: http://www.kansascity.com/2012/05/15/3609457/bartenders-revive-the-tang-of.html#storylink=cpy

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