Vanilla-Plum Shrub: A Summery Drink Everyone Can Enjoy.
What we love best about drinking vinegars—yeah, a shrub is basically a drinking vinegar—is that they can be sipped on or shared with children in their original non-alcoholic form, or paired with a spirit and turned into a shrub cocktail for the adults to enjoy. In other words, shrubs are the perfect, family-friendly party drink!
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What Is A Shrub?
Also known as a drinking vinegar, a shrub is a non-alcoholic fruit, sugar and vinegar concentrate, that can be mixed in a variety of ways. Our two favorite ways to serve this sweet, tart mixer, is with our favorite liquor and a little soda water, or just soda water as a non-alcoholic treat. Even the kids will love the slightly tart, fruity flavor of the spritzy drink. The word shrub comes from the Arabic word “sharab” which means “to drink”. Shrubs were created as a refreshing way to preserve fruit.
How To Make A Shrub Drink
Making shrubs at home is a fun and easy project that doesn't take too long! We choose to make this shrub with Italian plums because we have a plethora of them this time of year. They also happen to be one of our favorite fruits of all time, and they pair perfectly with vanilla. Here’s how to make drinking vinegar at home:
- Place the plums, vanilla bean seeds and sugar in a glass jar or glass container with a tight fitting lid.
- Using a muddler or the handle of a wooden spoon, mash the fruit until it is fully incorporated with the sugar.
- In a small saucepan bring vinegar to a gentle simmer. Pour the vinegar over the plum mixture and seal tightly. Shake the mixture a couple of times and refrigerate for 24 hours or up to a week depending on how strong you want the flavor to be.
- When ready to serve, strain the fruit mixture using a fine mesh sieve or cheesecloth.
- Mix equal parts shrub with club soda over ice. Add more or less to your liking. Serve and Enjoy!
How Long Does A Shrub Last In the Fridge?
We don’t think this shrub recipe will last longer than a few days—meaning, it’s so good, you’ll drink it well before it goes bad. But if you need it to last, it can. We like to use our homemade drinking vinegar before it hits the two-week mark. If stored in a jar with a tight fitting lid, shrubs can last up to four weeks before needing to toss them out and make a new batch.
Tools You’ll Need
- Large glass jar or glass container with an airtight lid.
- Sharp knife to cut open and scrape the vanilla bean.
- Muddler or a wooden spoon.
- Small saucepan.
- Fine mesh sieve or cheesecloth.
More Drinks from All Our Friends
Here's the complete list of bloggers participating in this virtual cocktail party! Be sure to check them all out for more libation inspiration.
BOOZY
With Food + Love | Basil Fig Vodka Smash
A Thought For Food | Tarragon Tequlia Swizzle
Downshiftology | Limoncello Prosecco with Blueberries and Thyme
Heart of a Baker | Boozy Green Tea Mint Cooler
Floating Kitchen | Peach Sun Tea and Bourbon Cocktail
Appeasing a Food Geek | Basil and Black Pepper Gin Sour
Vegetarian Ventures | Garden Tonic Punch
Nosh and Nourish | Mango Margaritas with Chile Lime Salted Rims
my name is yeh | Choose Your Own Adventure Bloody Marys
Sevengrams | Cucumber, Gin and Chartreuse Cocktail
Wicked Spatula | Coconut Gin and Tonic
Nutritionist in the Kitch | Healthy Muddled Blackberry Pina Coladas
HonestlyYUM | Watermelon, Fresh Herbs, & Sotol Cocktail
Seasonal Cravings | Strawberry Lime Gin Rickey
Salted Plains | Frozen Honeydew Daiquiris
Fix Feast Flair | Ginger-Berry Splash Cocktail
Turntable Kitchen | Summer Cooler Cocktails, Two Ways
Foolproof Living | Blueberry, Dark Cherry and Calvados Cocktail
Dessert for Two | Salty Melon Slush
The Broken Bread | Honeydew-Ginger Apricot Mojitos
Hungry Girl por Vida | Whisky Peach Alexander
Domesticate ME! | Watermelon-Basil Mezcal Margarita
NOT BOOZY
Heartbeet Kitchen | Salty Watermelon Shrub Elixir
Tending the Table | Raspberry and Fig Hibiscus Cooler
Snixy Kitchen | Lavender Earl Gray Blackberry Ice CreamFloats
The Bojon Gourmet | Vanilla Rooibos Peach Ice Cream Floats
My Heart Beets | Spiced Pistachio Shake
Feed Me Phoebe | Watermelon-Cucumber Kombucha Coolers
Gourmande in the Kitchen | Stone Fruit Thyme Shrub Soda
Dolly and Oatmeal | Cold-Brewed Shiso & Hibiscus Tea Iced Latte
happy hearted kitchen | Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom
I am a Food Blog | Cherry Vanilla Sodas
Tasty Yummies | Fig Vanilla Bean Almond Milk
Kale & Caramel | Emerald Beaut Green Spritzer
Earthy Feast | Watermelon Hibiscus Agua Fresca
Now, Forager | Sparkling Plumcot and Purple Basil Shrubs
The Pig & Quill | Brown Sugar Blueberry Pie Shakes
Well and Full | Peach Bubble Tea
Sweetish Co | The Best Frozen Hot Chocolate
holly & flora | Spiced Pineapple Shrub Sparklers with Black Tea + Coconut
