If “drinking vinegar” doesn’t immediately sound tempting, stay with me. A shrub is a centuries-old blend of fruit, sugar and vinegar that creates a sweet-tart syrup with surprising depth and brightness. Long before refrigeration, shrubs were a practical way to preserve fresh fruit, but somewhere along the way we figured out they’re also delicious. Mixed with spirits, they add complexity to a cocktail; topped with sparkling water, they make a refreshing mocktail that feels like something more than juice in a fancy glass. This fig and rosemary version is rich, herbaceous and just tart enough to keep things interesting.
Shrub Ingredients:
- 250g (8.8 oz) Fresh Figs, stems removed and chopped
- 250g (8.8 oz) Granulated White Sugar
- 250g (8.8 oz) Apple Cider Vinegar
- Two small Sprigs of Rosemary
* weight vs. cups for best balance with figs but note that 8.8 ounces is 1.1 cup.
Shrub Instructions:
- Weigh & Macerate: Set a clean bowl or large jar onto your kitchen scale and set it to zero with the bowl on it. Weigh out 250g of chopped figs, set it to zero again, and add 250g of sugar. Mash them together thoroughly. Stir in the rosemary. Cover and let sit at room temperature for 24 hours to pull the juices out.
- Strain: Pour the mixture through a fine-mesh sieve, pressing out all the syrup with a spoon. Discard or repurpose the fig solids.
- Weigh & Infuse: Set the jar back on the scale, set it to zero, and pour in 250g of apple cider vinegar. Stir completely, seal, and move it to the refrigerator for 24 to 48 hours.
Fig & Rosemary Manhattan
- ½ oz Fig & Rosemary Shrub
- 2 oz Rye Whiskey
- ¾ oz Freshly Squeezed Lemon Juice
- 1 dash Angostura Bitters
Shake or stir and serve over large ice cube. Garnish with Rosemary Stirrer
Fig & Rosemary Mocktail
- 1 oz Fig & Rosemary Shrub
- 4 oz Sparkling Water
Stir and serve over ice. Garnish with Rosemary Stirrer
