Back in June we posted an article about the drink called Shrubs, a fast growing summer favorite that is made with balsamic vinegar. Well, I ran into another article that gives us even more information about Shrubs. Published by tastingtable. I have posted the article here but here is the link: tastingtable/entry_detail/national/17729/Everything_You_Need_to_Know_About_Shrubs.htm Check it out: Shrub Hub Savor the last sips of summer with a refreshing shrub 8/25/14|National Drinks | Kara Newman The many shades of shrub [Photo: Tasting Table] Odds are youve spotted shrubs (the vinegar-spiked drink, not the plant) on a cocktail menu or on the shelves in bottle form. If you havent yet given them a whirl, the time is now: There are more varieties than ever taking advantage of summers plentiful produce, and shrubs are particularly refreshing in the heat. Shrub sherpa Michael Dietsch, author of the forthcoming book Shrubs: An Old Fashioned Drink for Modern Times (Countryman Press, $24.99), gave us the lowdown on all things shrubs—and in turn, we made his raspberry-thyme shrub, a perfectly floral and tart concoction that can be topped with soda water and gin for a late summer cocktail. Tasting Table: What exactly is a shrub? Michael Dietsch: A shrub is an acidulated beverage, which means its a drink made with an acidic ingredient, like vinegar. Historically, it was a way of taking perishable fruit and preserving its shelf life. Its similar to a jam or a preserve in that regard—except its drinkable. TT: What does the word shrub mean, anyhow? MD: Shrub comes from Arabic word sharab, which means a drink or to drink. TT: Okay, so were into the idea of drinking vinegar. Whats the best way to use a shrub? MD: Today shrubs are used more as culinary ingredients. You might add a shrub to tonic or seltzer water for a nice, fruity break from soda. You can also use a shrub as a cocktail ingredient. It adds structure and backbone to a drink in a way citrus doesnt. Shrubs by Michael Dietsch | A portrait of the author TT: Why are shrubs ideal for summer drinking? MD: I didnt know this until someone at Slate wrote about why we drink tart things in summer, but when you drink something sharp, like a really lemony lemonade, the tartness triggers your salivary glands. So if your mouth is dry, it gets flooded with saliva, and you feel refreshed, hydrated and invigorated. Thats why shrubs feel so thirst-quenching. TT: Whats the next shrub-sation? MD: Savory shrubs are starting to take off with some bartenders. A shrub made from tomatoes is a no-brainer because it would work well in a Bloody Mary or any other cocktail where you wanted a tomato-y element. I used a beet shrub with aquavit to make a martini variation for the book and it worked really well. You can also take sweet shrubs and add other flavors for more complexity—I like the combination of blueberries and lavender or peaches and ginger. Make Michael Dietschs Raspberry-Thyme Shrub Read more: tastingtable/entry_detail/national/17729/Everything_You_Need_to_Know_About_Shrubs.htm#ixzz3BZT01r7A
Posted on: Wed, 27 Aug 2014 06:32:38 +0000
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