Back in colonial days, a shrub syrup was the best way of preserving fruit without refrigeration. This autumnal cocktail gets its sweet-tart flavor from a shrub made with cranberries and spiced with black pepper. Its tangy flavor counterbalances a meal's richer flavors, and the shrub is great for parties, since it can be prepped in advance.
Elana Lepkowski is an LA-based mixologist who shares her cocktail recipes at Serious Eats and on her award-winning blog, Stir and Strain.The drink is great for parties, since it can be prepped in advance.
My favorite part of the Thanksgiving meal is the cranberry sauce. I love eating bits of turkey, mashed potatoes, and stuffing...as long as they're all covered in cranberry sauce. That sweet and savory combination just speaks to me. But even if you're not as jazzed about cranberry sauce as I am, and you'd rather not indulge in a jiggly spoonful straight up, I think you'll love this drink. were a way for folks to preserve fruit back in colonial days, before refrigeration. That preservative power means you can mix up your shrub base way in advance of the party—it keeps just fine for at least a month in the fridge.And, unlike many holiday entertaining recipes, the shrub mix is easy and quick.
Mixed with fruity sparkling wine and citrusy bitters, the drink works wonderfully to lighten a meal packed with sweet potatoes, stuffing, turkey, and more. But those who aren't drinking booze can still partake, gently stirring the flavorful shrub into chilled sparkling water.In a nonreactive saucepan, combine cranberries, peppercorns, apple cider vinegar, sugar, and water. Stir to combine. Cover and place over medium-high heat.
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