The shrub is ready for its cocktail renaissance—and we couldn’t be more thrilled. The rum-ready blended drink, a combo of acidulated fruit juice, sugar and water, has been around for centuries, though it’s popularity took quite a hit during prohibition in the 1920s.
INGREDIENTS
- 1 750-mL bottle dark rum such as Barbancourt
- 10-15 dashes Angostura bitters
- 1 liter ginger ale
- 6 ounces apple-cardamom shrub
Apple-Cardamom Shrub
- 3 medium apples, quartered (no need to core or seed them)
- 1 cup apple cider vinegar
- ½ cup turbinado sugar
- 1 tablespoon cardamom seeds, lightly crushed
DIRECTIONS
- Apple-Cardamom Shrub: Using a box grater or a food processor, shred apples.
- Add shredded apples, cider vinegar, sugar, and cardamom to a stainless steel container. Cover and leave in cool place on the countertop for up to 2 days.
- After 2 days, place a fine-mesh strainer over a bowl. Strain apple mixture. Squeeze or press mixture to remove any remaining liquid.
- Pour liquid into a clean mason jar or glass bottle. Add lid or cap and then shake well to combine. Place in refrigerator.
- Discard solids.
- Mix rum, Apple-Cardamom Shrub, and bitters. You can do this in advance and chill it. When you’re ready to serve the punch, pour this mixture over a block of ice and add ginger ale.
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