An Old Fashioned Drink for Modern Times
Recipes for Savory, Sweet, and Sour Cocktails and Sophisticated Sodas
A 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
- Hardcover, Paper over boards
- October 2014
- 7.3 × 9.3 in
/ 224 pages
- Sales Territory: Worldwide
Endorsements & Reviews
“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
Also by Michael Dietsch