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Shrubs

An Old Fashioned Drink for Modern Times

Recipes for Savory, Sweet, and Sour Cocktails and Sophisticated Sodas

Michael Dietsch (Author)

Logo markA Countryman Press book

 

A simple shrub is made from fruit, sugar, and . . . vinegar?

Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. Not the kind that grow in the ground, but a vintage drink mixer that will knock your socks off. “Mixologists across the country are reaching back through the centuries to reclaim vinegar’s more palatable past . . . embracing it as ‘the other acid,’ an alternative to the same-old-same-old lemons and limes,” said the New York Times. The history of shrubs, as revealed here, is as fascinating as the drinks are refreshing. These sharp and tangy infusions are simple to make and use, as you’ll discover with these recipes. Mix up some Red Currant Shrub for a Vermouth Cassis, or Apple Cinnamon Shrub to mix with seltzer, or develop your own with Michael Dietsch’s directions and step-by-step photographs.

“Imagine a fizzy, soda-like drink that is drier and so much more sophisticated than soda, what with the sugar and botanical ingredients. Shrubs! Amazing! Wonderful!!” —Amy Stewart, author of The Drunken Botanist

Book Details

  • Hardcover, Paper over boards
  • October 2014
  • ISBN 978-1-58157-244-5
  • 7.4 × 9.3 in / 224 pages
  • Sales Territory: Worldwide

Endorsements & Reviews

“Shot through with history and formulas for making your own seasonal shrubs, Michael Dietsch's excellent debut serves as a year-round resource for cocktail geeks and DIY enthusiasts looking to take their farmers' market finds to the next level. Transform sweet and savory ingredients into a rainbow of inventive flavor combinations that are perfect for sipping on their own., as the base of enlightened homemade soda, or as a key component in a refreshing cocktail.” — Brad Thomas Parsons, Author of Bitters: A Spirited History of a Classic Cure-All

“From berry-bright shrubs that spark nonalcoholic refreshers to life, to spicy and savory mixtures destined for the cocktail shaker, Michael Dietsch's recipes give us plenty of reasons to dig into this long-overlooked realm of drinks.” — Paul Clarke, Executive Editor, Imbibe

“Michael Dietsch has poked a pinhole in the past, and from this has projected the whole curious enterprise of drinkable vinegars in an enchanting light. Who would have thought spoiled wine or cider could taste so good?” — Wayne Curtis, Author of And a Bottle of Rum: A History of the New World in Ten Cocktails

“Imagine a fizzy, soda-like drink that is drier and so much more sophisticated than soda, what with the sugar and botanical ingredients. Shrubs! Amazing! Wonderful!” — Amy Stewart, the Drunken Botanist

“Shrubs: The Reason You Should Be Drinking Vinegar This Summer.” — The Boston Globe

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