So you have all this shrub laying around (strawberry and mint, or peach and mint, or blueberry and mint, or…any fruit and mint because I’m on a mint kick right now).
What do you do with it? You can add it to water (fizzy or otherwise) and just kick back, pleased that you managed to make soda without the soda.
Or…you really can kick it up, add some rum, and have a good time with your drinking vinegar.
The 21 Club Shrub Cocktail
1/2 to 1 shot rum, to taste
1/4 to 1 shot shrub, also to taste (if you’re new to drinking vinegars, start with a light hand. Yes, it’s going to be acidic.)
In a small to medium glass add rum, then add shrub and mix. Top with water.
I tend to make a strong glass (both rum and shrub-wise) and just keep topping with water as I go along.
Food preservation is about more than pickles. Sometimes it’s about rum.
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