One of the many benefits of working at The Chopping Block is getting to taste new products. We recently welcomed a delicious new addition to our array of oils and vinegars from Robbins Family Farm.
Sampling each one reminded me of the apple vinegar soda I used to drink overseas. Vinegar drinks, touted for their digestive benefits, are remarkably common in a variety of cultures. And in the US, drinking vinegars were a widely used tonic during colonial times. While apple cider vinegar seems to be the most common choice for drinking, most vinegars, aside from the sharper, more acidic varieties (i.e. distilled white vinegar) are quite palpable when mixed with ginger ale, still or sparkling water. If that seems too sour, the addition of a little honey and/or ginger can help soothe the sharpness.
Shrubs
If you find that you enjoy those combinations, try making a shrub. Shrubs are drinking vinegars designed to be more appealing to the palate, and more versatile (the shrub syrup can be mixed with water, soda, or cocktails). The process sees vinegar infused with fruits, herbs, etc., then sweetened with sugar, molasses, or honey. While it’s a relatively simple concept, there are a seemingly infinite number of shrub permutations and methods of creation. One can infuse the vinegar with fruit and add sugar down the line, or macerate the fruit and sugar, before adding vinegar to taste. Additionally, some methods involve adding heat to the mixture, while others involve just letting it sit at room temperature and/or in the fridge. Generally speaking, the arguments for each method are related to aesthetics and flavor. However, some proponents of the boiling method argue that it prevents the growth of bacteria, whereas cold method advocates say it provides you with the all health benefits of raw vinegar, while creating a vibrantly colored, freshly flavored shrub.
I usually side with the easiest method – so to create my shrub, I went with the room temperature/cold approach. I chose to use my favorite vinegar from The Chopping Block, Espelt Moscatell, a sweet white wine vinegar ($19.95), and vividly colored strawberries. Since the vinegar already provides quite a dynamic flavor, and because my shrub research pushed me to the upper limits of my decision-making capacity, I decided to forgo additional herbs or spices. So, I simply mixed two cups of vinegar and two cups of strawberries in a large jar, shook it thoroughly, and let it sit at room temperature for one week (shaking daily). After a week, I strained it into another jar using cheesecloth and added sugar to taste. Most recipes recommend adding upwards of 1 ½ cups, which could make it quite sweet depending on the vinegar, so it’s important to taste as you go. After giving it a thorough shake, I placed it in the refrigerator for another week (shaking daily to ensure the sugar dissolves). I have yet to reach the conclusion of the second week, but when I do my shrub will be ready for consumption!
Once it’s reached marination culmination, it can be mixed with still or sparkling water (one part shrub to five parts water), and served over ice. The remaining mixture can be stored in the fridge, where the flavors will continue melding together in a most lovely manner.
For some creative, flavorful shrub ideas, check out this blog.
And for more information on the delicious, new Robbin’s Family Products, visit our website.