At this point, none of these Shrub recipes really make sense to me, even enough to try making.
Things I know:
There are two things commonly called Shrub(b). One is fruit (typically citrus) infused booze. The fruit infused booze is sometimes spelled “Shrubb” and may be traditional in the Caribbean (or West Indies). The commercial example of this is Clement Creole Shrubb. The other Shrub is a flavored Syrup. Sometimes this flavored syrup has added vinegar, sometimes added booze. Presumably the booze or vinegar is added as a preservative, so the Shrub can be bottled for later use.
I guess the Rum Shrub below sounds vaguely like the process I’ve heard for the Caribbean (West Indian) Shrub(b), whole fruit aged with booze and sweetened.
The other recipes are interesting mostly for their complete lack of fermentation or vinegar, two things I had previously assumed to be necessary for the other style of Shrub. They basically seem like prepared cocktails, or flavored syrups.
I’m going to do some more research and attend an upcoming class that Jennifer Colliau and Aaron Gregory are giving at Cuesa.
CUESA & UKSF Class: Shrubs!Aaron Gregory Smith of 15 Romolo and the SF USBG! Thursday, June 23, 2011, 4:00 PM – 11:00 PM.
Hopefully, afterwards, Shrubs will make enough sense that I can get down with some Shrub related projects this summer.
I keep thinking a Rhubarb Shrub(b) might be fun…
To the thin rinds of 2 Lemons and the juice of 5, add 2 quarts of Brandy; cover it for 3 days, then add a quart of Sherry and 2 pounds of loaf Sugar, run it through a jelly bag and bottle it.
Put 3 pints of Orange Juice and 1 pound of loaf Sugar to a gallon of Rum. Put all into a cask, and leave it for 6 weeks, when it will be ready for use.
1 Pint of Sugar.
1 Pint of Strained Currant Juice.
Boil it gently for eight or ten minutes, skimming it well; take if off and, when lukewarm, add half a gill of Brandy to every pint of Shrub. Bottle tight.
White Currant Shrub
Strip the fruit, and prepare in a jar, as for jelly; strain the juice, of which put two quarts to 1 gallon of Rum, and 2 pounds of Lump Sugar; strain through a jelly bag.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.