Shrubs are one of my all-time favorite things to use in a cocktail for many reasons: They’re easy to make, practically the best way to infuse fresh flavor, and their viscous nature adds body and a depth to the drink, allowing the drink to sit on your palate instead of washing over it—the very same reason they’re perfect for mocktails, becoming the antidote for the oh-so-tired juice blend staple. They add acid and sweetness in one fowl swoop, contributing seamlessly to a balanced drink. And that’s what this whole mixology thing is all about after all—BALANCE.
With the winter upon us, I recommend this delightfully seasonal blood orange shrub. Combine with a bit of sugar and some soda water for an afternoon perk or a morning-after-drinking “detoxifier.” Ready to mix it up? Try my Winter Solstice Spritzer. —Associate Editor Ann Walzcack
1. Combine blood oranges and sugar in a jar with a tight-fitting lid, crushing the fruit as you combine.
2. Cover with lid and place in fridge overnight.
3. Add vinegar and mix well. Strain out the liquid and discard solids.
* Though technically it doesn’t need to be refrigerated, store in the fridge up to 2 weeks. (flavors will deteriorate, but that’s all).
** If you don’t have turbinado sugar, sub 1/2 cup white sugar and 1/2 cup light brown sugar.
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