A shrub is a drinking vinegar — a centuries-old tradition of infusing vinegar with fruit, sugar, and spices to create a concentrated syrup that can be mixed with water or soda for a refreshing, gut-friendly drink. With Sinar Brew Pineapple Cider Vinegar as your base, the results are extraordinary.
The shrub tradition dates back to colonial America and before, when vinegar was used as a preservative for seasonal fruits. Today, shrubs are enjoying a well-deserved revival in the craft drinks world — and for good reason. They are complex, versatile, and genuinely delicious.
Basic Tropical Shrub Recipe
Pack a clean Mason jar with chopped fresh fruit — pineapple, mango, peaches, strawberries, cranberries, or apricots all work beautifully. Whisk together 150 ml of Sinar Brew Pineapple Cider Vinegar with honey, maple syrup, or agave syrup to taste, and pour over the fruit until completely submerged. Add flavour complexity with orange zest, cracked black pepper, dried chilli flakes, fresh ginger, or vanilla pods.
Seal the jar and store in the refrigerator for up to one month. The vinegar preserves the fruit while absorbing its flavour and colour, creating a vibrant, tangy concentrate.
How to Serve Your Shrub
Strain the shrub liquid into a glass over ice and top with sparkling water or soda for a refreshing, probiotic-rich drink. Use the pickled fruit pieces as a garnish, over desserts, or as a condiment. The shrub liquid also makes an exceptional salad dressing base — simply whisk with extra virgin olive oil.
Flavour Combinations to Try:
- Mango and dried chilli with lime zest
- Pineapple and fresh ginger with black pepper
- Strawberry and vanilla with orange zest
- Cranberry and cinnamon with star anise
Mocktail Serving Suggestions:
- Arnold Palmer: 2 capfuls of shrub with ⅔ glass of iced tea, topped with lemonade
- Lime Rickey: 2 capfuls of shrub with fresh lime juice, agave syrup, ice, and soda
- Mango Mule: 2 capfuls of shrub with mango puree, muddled cucumber, palm sugar, and ginger beer
