Sparkling Apple Shrub
Apple cider vinegar and apple juice with sparkling water — the Colonial drinking vinegar (shrub) whose Arabic root sharab also produced sherbet and syrup.
- ¾ ozapple cider vinegar(with mother)
- 2 ozapple juice(unfiltered)
- ½ ozhoney(or maple syrup)
- 4 ozsparkling water(chilled)
- apple slice and rosemarygarnish
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Shrubs — also called drinking vinegars — have a history stretching back to Colonial America, where preserving seasonal fruits in vinegar and sugar produced a shelf-stable syrup that could be diluted for drinking, long before refrigeration made fresh juice storage practical. The word shrub derives from the Arabic sharab, meaning drink, through the same root as sherbet and syrup. Colonial Americans made shrubs from berries, stone fruits, and citrus, mixing them with water or cider for a tart, refreshing beverage. The tradition persisted through the 19th century before fading in the 20th century. The craft cocktail movement revived shrubs in the 2000s as bartenders discovered their vinegar tartness provided a unique acidity distinct from citrus juice. The Sparkling Apple Shrub combines this Colonial heritage with contemporary carbonation.
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