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!