Jump To Section
How to Make a Shrub for Cocktails
Make a shrub by soaking fruit and herbs in vinegar, reducing the liquid, and then sweetening the resulting syrup with honey or sugar. By experimenting with different herbs in the vinegar infusion, you’ll have an opportunity to showcase everything from unconventional flavor pairings to complementary seasonal ingredients. When developing your own combinations, keep in mind that dried herbs work best for a vinegar shrub.
Ryan Chetiyawardana’s Panacea Cocktail Recipe
Prep Time10 min
Total Time25 min
Cook Time15 min
For the shrub:
- 50 grams dried herbs, such as lavender
- 500 grams apple cider vinegar
- 50 grams white sugar
- 65 grams honey
For the cocktail:
- 1 egg white
- 15 milliliters (¾ ounce) simple syrup (2:1)
- 50 milliliters (2 ounces) blended scotch
- 25 milliliters (1 ounce) fresh lemon juice
- 15 milliliters (½ ounce) shrub
- Flat-leaf parsley, for garnish
- Make the shrub: Add the dried herbs and apple cider vinegar to an airtight container and leave in a cool, dark place overnight to infuse. The next day, empty the liquid into a saucepan and set over medium-high heat. Bring the liquid to a boil. Boil for about 15 minutes, or until the liquid is reduced by half. Remove the pan from the heat and strain through a fine-mesh strainer into another container. Add the sugar and honey, and stir until dissolved. Store in an airtight container in the refrigerator for up to 3 weeks.
- Combine egg white, simple syrup, scotch, lemon juice, and shrub in a cocktail shaker.
- Lock the shaker and dry-shake for 10 seconds.
- Unlock the shaker and fill with ice cubes. Shake vigorously until the shaker is frosted, about 20 seconds.
- Using a Hawthorne strainer and a fine-mesh strainer, pour the contents into a coupe glass.
- Garnish with a single leaf of flat-leaf parsley.
Learn more about mixology from award-winning bartenders. Refine your palate, explore the world of spirits, and shake up the perfect cocktail for your next gathering with the MasterClass All-Access Pass.