Cranberry Ginger Shrubs

Have you tried shrubs? They're an old-fashioned drinking vinegar, and delicious in lots of combinations. I heard of them a year or two ago, and recently realized how easy they are to make. This recipe is perfect for winter: cranberries, ginger, and cinnamon condensed in vinegar. I think the key with shrubs is in the cooking down of the vinegar -- it takes down a lot of the acidity, but leaves a tangy flavor. 

Shrubs are great in either cocktails or mixed in with other beverages like sparking water, so I'm including a drink recipe below that can be made as either a cocktail or mocktail. 

Cranberry Ginger Shrubs 

Makes about 1.5 cups 

2 C fresh cranberries 
1 C apple cider vinegar 
1/2 C water 
1/4 C brown sugar 
1 T fresh ginger, chopped into 1/2-inch match sticks 
2 cinnamon sticks 
dash ground cinnamon 

1. Combine all ingredients in small sauce pan; cover and simmer until cranberries are soft and starting to pop, about 10-12 minutes. 
2. Remove from heat and let sit until liquid is room temperature, about 30 minutes. 
3. Pour all of mixture into an airtight container and refrigerate for 8-12 hours. 
4. Strain mixture through a mesh strainer (removing cranberries and ginger). Keep cinnamon sticks and add to container for flavor. 
5. Transfer to airtight container (I use a mason jar). Keep refrigerated. Lasts one month. 

Winter Cranberry Ginger Shrubs Cocktail or Mocktail 

Makes one drink 

1.5 ounces cranberry ginger shrubs (1 shot) 
1.5 ounces bourbon (1 shot) ** for cocktail 
3-4 drops bitters ** non-alcoholic version for mocktail 
1/4 C coconut sparking water or ginger beer (based on flavor preference - both are great!) 
1/4 C apple cider (preferably fresh or unfiltered) 
2 lemon slices as garnish 

Combine all ingredients in cocktail glass. Enjoy! 

Charleston

A few weeks ago, I was lucky enough to be able to squeeze in a two-day trip to Charleston, South Carolina on a short flight from DC. It was a solo trip with two goals: photography and restaurants. Charleston totally delivered on both. I couldn't even begin to try and adequately cover the amazing Charleston restaurant scene from one trip (but please go to the Hominy Grill if you go!), but I thought I'd post some of my favorite shots from the trip. 

Central Charleston is an extremely walkable and photogenic area, full of what seem like endless layers of historic houses, gardens, and parks, all of which feel cloaked in a layer of mystery from the natural environment of live oaks and Spanish moss.  

 

Green Juice

Hope everyone's 2018 is off to a good start! With the long weekend, I had a little time to catch up on some things I'd had on my list to do forever, including getting back into juicing. I used to use my juicer regularly, and then totally fell away from it the last few years. 

I had a lot of greens in the fridge this weekend, though, and thought it would be a good opportunity to try out making a green juice. Green juice just instantly makes me feel healthy. A mason jar of this in my bag tomorrow seems like a good way to transition back to work after a three-day weekend with a little extra energy, right? 

Green Juice 

Adapted from a couple of recipes in The Juicing Bible, second edition

Four servings

3 apples, cored
6 stalks celery
8 sprigs parsley*
3-4 handfuls of spinach
1 bunch of kale (about 6-8 stalks)

Turn on juicer before adding any ingredients. Once juicer is running, add in all ingredients.

Juice can be stored in a container (mason jars work well) for several days in the refrigerator. Add in still or sparking water for a less intense flavor.

* Please note that parsley should be avoided during pregnancy or in causes of kidney inflammation