You might have noticed the term "shrub" appearing on more drinks around the country over the last few years, so what is it, and why are bartenders such a fan?
We caught up with author, bar-owner and drinks consultant Dave Tregenza from the Shrub
CREATING A STOCK SHRUB
Dave recommends creating a stock (or mother) shrub using a simple mix of equal parts water, caster sugar and vinegar (white wine or cider vinegar is recommended).
In the video, we used 200ml
Image: The Shrub and Shutter Brixton
THE CUCUMBER DAIQUIRI
1) Prepare the shrub, ideally a day before (but a few hours will suffice). Simply infuse chunks of cucumber plus any additional spices (mustard seed, coriander seed and fennel seed all work well) with some
25ml Warner Edwards Dry Gin
25ml Warner Edwards Queen Victoria’s Rhubarb Gin
5ml zucca rhubarb amaro
15ml rhubarb shrub*
3 drops of fee brothers rhubarb bitters
Image: R+H+U+B+A+R+B courtesy of Doctor's Orders
JIRO DREAMS OF SUSHI
40ml cucumber-infused Portobello Road Gin*
20ml Akashi Tai Daiginjo Sake
10ml miso shrub**
3 drops of wasabi tincture*** ( to taste)
expressed lemon oils
Image: Jiro Dreams of Sushi courtesy of Doctor's Orders
Werewolf of London
40ml Langleys no.8 gin
10ml Luxardo maraschino
10ml Wolfschmidt kummel
15ml juniper & black pepper shrub*
25ml fresh lemon juice
15ml sugar syrup
Image: Werewolf of London courtesy of Doctor's Orders
Add the cheapest ingredients first in case you make a mistake, add the alcohol last!
When making a gin and tonic you should have enough ice in the glass so it isn't floating, fill the glass to the top. A lack of
FURTHER NOTES ON THE SHRUB
First appearing in the English Dictionary in 1747 The Shrub is described as "any of various acidulated beverages, made from the juice of fruit, sugar, and other ingredients, often alcohol".