Tingling with fennel and allspice and infused with a pound of apples, chef Jonathon Sawyer's shrub (an old-timey drink mixer) evokes the taste of spiced cider in a sourful new-old way. The recipe comes from his cookbook House of Vinegar.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
20 mins
total:
3 days
Servings:
1
Yield:
3 cups shrub
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large glass bowl, combine apples, fennel, allspice berries and lemon zest. Lightly crush ingredients with a wooden spoon. Add honey, hot water, raw apple cider vinegar and cinnamon sticks. Stir to combine.

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  • Cover bowl tightly with plastic wrap. Refrigerate for three to four days. Strain through a fine-mesh sieve or cheesecloth into another bowl. Discard solids. Transfer liquid—your shrub—to an airtight, nonreactive container, such as a Mason jar or glass bottle.

Spiced Apple Hot Toddy

In a mug, combine 2 ounces Spiced Apple Shrub, 1 1/4 ounces bourbon and 6 ounces hot water. Garnish with 1 cinnamon stick and a lemon slice.

Spiced Apple Tonic

In an ice-filled glass, place 1 to 2 ounces Spiced Apple Shrub. Top with sparkling water to fill; garnish with thin apple slices, if desired.

Nutrition Facts

174 calories; carbohydrates 26g; insoluble fiber 1g; sugars 24g; vitamin a 13.6IU; vitamin c 10.6mg; niacin equivalents 0.1mg; folate 1mcg; sodium 8mg; potassium 49mg; calcium 17mg; iron 0.2mg.
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