Shrub Cooler Cocktail
By HERE
A shrub is a fantastic way to preserve fruit at the peak of its season so that it can be enjoyed in the months to come. Get inspired by seeing what's available at your local farmer's market. This time of year in the Bay Area, there are myriad varieties of small plums available that are perfect for pies and jams, and especially shrubs. Watch how this cocktail is made HERE.
- Yield: 1 drink
- Cuisine: American
- Course: Cocktail
Ingredients
Plum Shrub:
- 1 pound plums
- 1/2 cup water
- 2 cups granulated sugar
- 5 cardamom pods
- 5 whole cloves
- 1 cinnamon stick
- 1/2 cup distilled white vinegar
- 1/2 cup white wine or champagne vinegar
Shrub Cooler Cocktail:
- 2 ounces gin, (Preferably Ford's, Sipsmith or Botanist, but any London-style gin will do)
- 1 1/2 ounces Plum Shrub
- 1/2 ounce lemon juice, (juice from 1/2 lemon)
Directions
- For the Plum Shrub: Clean, pit and quarter plums
- Heat an Anolon® Advanced 8.5-inch nonstick skillet and add cardamom pods, cloves and cinnamon. Continuously move the pan for 1 minute until the spices become warm and fragrant.
- Put plums, spices and water in a large Anolon® Advanced stockpot.
- Cook on low heat for 10 minutes and removed from heat.
- Place mixture in a plastic or glass container and cover with sugar. Let macerate for 36-48 hours until juices are released and the fruit is broken down. (You can stir a couple of times to help it along during the maceration process.)
- Once macerated, add the vinegars and finely strain. (You can use a hand blender to break up some of the fruit if there are still juicy chunks.) Once strained you can store for up to 6 months in the refrigerator
- For the Shrub Cooler Cocktail: Combine in shaker with ice and shake vigorously for 15 seconds.
- Strain into coupe (e.g., old fashioned champagne glass, or any fun, small glass, such as a martini glass).