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Shrubs: An Old-Fashioned Drink For Modern Times (Second Edition)

A beautiful revised edition, with foreword by Paul Clarke, and 10 new recipes."A shrub is exactly what the people who invented the phrase 'slake your thirst' had in mind.  A shrub is full of character and variety. The ingredients―fruit, sugar, and vinegar―are as simple as can be. But the variations are seemingly unlimited. It has another superpower: A strong shrub game can help you make the most of bruised or aging summer fruit."–The New York Times, in an article featuring Shrubs Michael Dietsch took the mixology community by storm when he brought back a popular drink from colonial times, the shrub. Not the green, leafy kind that grow in the ground, but a vintage drink mixer that can be spiked with alcohol or prepared as a soda. Drinkers, bartenders, and the media embraced the book. This new edition features a foreword by Paul Clarke, the Executive Editor of Imbibe magazine and author of The Cocktail Chronicles. Here is the definitive guide to making and using shrubs.  70 color photographs

Hardcover: 256 pages

Publisher: Countryman Press; 2 edition (September 13, 2016)

Language: English

ISBN-10: 158157388X

ISBN-13: 978-1581573886

Product Dimensions: 7.4 x 1 x 9.5 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review: 4.7 out of 5 stars  See all reviews (57 customer reviews)

Best Sellers Rank: #19,809 in Books (See Top 100 in Books) #5 in Books > Cookbooks, Food & Wine > Regional & International > European > Spanish #33 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > History #116 in Books > Cookbooks, Food & Wine > Beverages & Wine

Vinegar? Drinking vinegar? What? Is this some kind of weird Brooklyn hipster thing, like fixed-gear bikes and handlebar mustaches? Well... it's old-fashioned, and it's clever (preserving fruit was a thing before refrigeration was a thing, after all), and the author actually does live in Brooklyn. But look, the point is, sometimes there's real value in checking out supposedly obsolete or quaint old traditions. Especially when they're delicious.The first section of the book is a nicely well-rounded (but not dry or stuffy) history of the two kinds of beverages that have at various times and in various places been known as shrubs; one has sugar, fruit, and alcohol (mostly rum, back in the day) and one was a sugary, tart, herb-infused beverage that honestly sounds like the 12th century version of modern sodas, except way better (seriously, would you rather drink Arctic Blast Extreme, or Peach Honey Mint?). It's fascinating to read about the way these drinks moved across Europe, then to Colonial Amercia, where shrubs were common. There are recipes from at least a couple of guys who now appear on money, for example. (In both original form, and updated, because Dietsch cares about the historical accuracy but also the flavor.)Shrubs never went away completely, but they sure did become obscure, and that's interesting too. Dr. Pepper claims to have 23 flavors, and that's typical for something invented in early 20th-century America. What can be really great is a simple-sounding but amazingly effective combination of sweet, acidic/ tart, and fruit. It helps that shrubs are very, VERY easy to make at home. For those few ingredients you can get a lot of flavors.

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