-
Prep time
24 hours 5 minutes -
Cook time
3 minutes -
Makes
1 cocktail, with leftover shrub
Author Notes
Any combination of mixed berries will work in this shrub—let the season and your fridge guide you. Mixing fruit and vegetable odds and ends with vinegar and sugar is an age-old method of preservation and bottling seasonal glut.
When ready to imbibe, simply combine the chilled shrub with something bubbly (seltzer for a refreshing non-alcoholic beverage, sparkling wine and a sultry amaro for a festive cocktail). For a striking beverage, pour both the seltzer and the shrub onto the ice, which will slow the flow and make for clean, distinct layers. Frozen slices of strawberries make for a festive garnish. —Food52
Test Kitchen Notes
This recipe is shared in partnership with Driscoll’s Berries. —The Editors
- Test Kitchen-Approved
Watch This Recipe
Mixed Berry Shrub Cocktail
Ingredients
- For the mixed berry shrub:
2
large Driscoll’s strawberries, trimmed and finely sliced
1 1/2 pints
(8 ounces) mixed Driscoll’s berries, such as blueberries, raspberries, and/or blackberries
1 cup
(8 ounces) apple cider vinegar
1 cup
(8 ounces) sugar
1 teaspoon
kosher salt
- For the cocktail:
1 1/2 ounces
(2 tablespoons) mixed berry shrub
1 1/2 ounces
(2 tablespoons) red bitter amaro, such as Campari or St. Agrestis Bitter
3-4 ounces
(1/2 cup) chilled seltzer or prosecco-
Frozen finely sliced strawberries, for garnish
Directions
- For the mixed berry shrub:
- Scatter strawberries onto a large plate or small baking sheet and freeze until solid, at least 2 hours.
- Blend the remaining berries and vinegar until smooth. Transfer to an airtight container and let shrub mingle and pickle in the fridge for at least 24 hours and up to 48.
- Fine-strain the berry mixture into a small saucepan (rinsing out and reserving the container) and add the sugar and salt. Bring to a bare simmer over medium heat, stirring to dissolve the sugar, about 3 to 4 minutes. Transfer back to the container, and let cool completely in the fridge, at least 2 hours. The shrub will keep in the fridge for up to 6 months.
- For the cocktail:
-
Pour shrub in a tall glass. Fill with 2-3 ice cubes. Pouring very slowly and onto the ice, add the amaro, then the seltzer. (The slow pouring will make for a distinctly layered drink.) Garnish with a few frozen strawberry slices; stir and serve.
Photo by PHOTO BY ROCKY LUTEN. PROP & FOOD STYLING BY ALEXIS ANTHONY. Prep time 24 hours 5 minutes Cook time 3 minutes Makes 1 cocktail, with leftover shrub Author Notes Any combination of mixed berries will work in this shrub—let the season and your fridge guide you. Mixing fruit and vegetable odds and ends with vinegar and sugar is an age-old method of preservation and bottling seasonal glut. When ready to imbibe, simply combine the chilled shrub with something bubbly (seltzer for a refreshing non-alcoholic beverage, sparkling wine and a sultry amaro for a festive cocktail). For a striking beverage, pour both the seltzer and the shrub onto the ice, which will slow the flow and make for clean, distinct layers. Frozen slices of strawberries make for a festive garnish. —Food52 Test Kitchen Notes This recipe is shared in partnership with Driscoll’s Berries. —The Editors Test Kitchen-Approved Watch This Recipe Mixed Berry Shrub Cocktail Ingredients For the mixed berry shrub: 2 large Driscoll’s strawberries, trimmed and finely sliced 1 1/2 pints (8 ounces) mixed Driscoll’s berries, such as blueberries, raspberries, and/or blackberries 1 cup (8 ounces) apple cider vinegar 1 cup (8 ounces) sugar 1 teaspoon kosher salt For the cocktail: 1 1/2 ounces (2 tablespoons) mixed berry shrub 1 1/2 ounces (2 tablespoons) red bitter amaro, such as Campari or St. Agrestis Bitter 3-4 ounces (1/2 cup) chilled seltzer or prosecco Frozen finely sliced strawberries, for garnish Directions For the mixed berry shrub: Scatter strawberries onto a large plate or small baking sheet and freeze until solid, at least 2 hours. Blend the remaining berries and vinegar until smooth. Transfer to an airtight container and let shrub mingle and pickle in the fridge for at least 24 hours and up to 48. Fine-strain the berry mixture into a small saucepan (rinsing out and reserving the container) and add the sugar and salt. Bring to a bare simmer over medium heat, stirring to dissolve the sugar, about 3 to 4 minutes. Transfer back to the container, and let cool completely in the fridge, at least 2 hours. The shrub will keep in the fridge for up to 6 months. For the cocktail: Pour shrub in a tall glass. Fill with 2-3 ice cubes. Pouring very slowly and onto the ice, add the amaro, then the seltzer. (The slow pouring will make for a distinctly layered drink.) Garnish with a few frozen strawberry slices; stir and serve.
Mixed Berry Shrub Cocktail
