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| Photo by Lisa Calgaro |
Tangy, vinegar-based shrubs
help streamline the cocktail-mixing process by infusing fresh flavor, acid and
sweetness into the glass in just one dose. And with the last of summer’s
berries still hanging on, we’re making a big batch of this blackberry shrub to
use long after summer official says goodbye. Shake it with aged rum in today’s
Drink of the Week, or simply stir it with seltzer.
1 1/2 oz. aged rum
1 oz. blackberry shrub
3/4 oz. fresh lime juice
1/4 oz. simple syrup (1:1)
1 oz. blackberry shrub
3/4 oz. fresh lime juice
1/4 oz. simple syrup (1:1)
Seltzer
Tools: shaker tin, strainer
Glass: Collins
Garnish: fresh mint, lime wheel
Glass: Collins
Garnish: fresh mint, lime wheel
Combine all ingredients in
a shaker with ice. Shake to chill, strain into a Collins glass filled with
fresh ice and top with soda. Garnish.
Blackberry shrub: Combine ½ cup of sugar and 2 cups of blackberries
and let the mixture sit overnight. Add 1 cup of apple cider vinegar and let the
mixture sit for another 24 hours. Strain and store in the fridge until use or
up to 1 month.
Jessica Braasch, Kask, Portland, Oregon