Shrub (drink)

In terms ofmixed drinks,shrubis the name of two different, but related,acidulated beverages. One type of shrub is a fruitliqueurthat was popular in 17th and 18th century England, typically made withrumorbrandyand mixed with sugar and the juice or rinds ofcitrusfruit.
The wordshrubcan also refer to acocktailorsoft drinkthat was popular duringAmerica's colonial era, made by mixing avinegaredsyrup withspirits, water, orcarbonated water.The term can also be applied to the base, a sweetened vinegar-basedsyrupfrom which the cocktail is made; that syrup is also known asdrinking vinegar.Drinking vinegar is ofteninfusedwith fruit juice, herbs and spices, for use in mixed drinks.
The early English version of the shrub arose from themedicinal cordialsof the 15th century.The drink gained popularity amongsmugglersin the 1680s trying to avoid paying import taxes for goods shipped frommainland Europe:To avoid detection, smugglers would sometimes sink barrels of spirits off-shore to be retrieved later;the addition of fruit flavours aided in masking the taste of alcohol fouled by sea water.An early Rum Shrub recipe fromThe English and Australian Cookery Bookcalled for almonds, cloves, cassia, and the peel of oranges, "infused in the best rum," with the addition of a thread ofambergrisand vanilla. "Good shrub is very delicious, and were it fashionable it would obtain rank as a liqueur."
As a mixture of fruit and alcohol, shrub is related topunch, however punches were normally served immediately after mixing the ingredients, whereas shrubs tended to have a higher concentration of flavour and sugar and could be stored for later use, much like a pre-madedrink mixer.The shrub was itself a common ingredient in punches, either on its own or as a simple mix withbrandyorrum.It was also served during theChristmasseason mixed with raisins, honey, lemon,sherry, rum and other spirits.The shrub was sold in mostpublic housesthroughout England in the 17th and 18th centuries, although the drink fell out of fashion by the late 1800s.
A proprietary cordial known as Shrub was developed by J. R. Phillips of Bristol. "Rum and Shrub" was a popular drink in Bristol and the west of England in the 20th century long after the convention had died out elsewhere.  It is still sold today.
The American version of the shrub has its origins in17th century Englandwhere vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season.Fruit preservesmade in this fashion were themselves known as shrubsand the practice carried over tocolonial America.By the 19th century, typical American recipes for shrubs used vinegar poured over fruit—traditionally berries—which was left to infuse anywhere from overnight up to several days; afterwards, the fruit would be strained out and the remaining liquid would be mixed with a sweetener such as sugar or honey and thenreducedto make a syrup.The sweet-and-sour syrup could be mixed with either water or soda water and served as a soft drink, or it could be used as a mixer in alcoholiccocktails.Shrubs eventually fell out of popularity with the advent of homerefrigeration.
The serving of vinegar-based shrub drinks became popular again in 2011 in American restaurants and bars.The trend has also been noted in bars in Canadaas well asLondon.The acidity of the shrub makes it well suited as anapéritifor used as an alternative tobittersin cocktails.Unlike cocktails acidulated with citrus, vinegar-based drinks will remain clear when shaken.The rising popularity ofkombuchaand similar fermented drinks in the late 2010s and early 2020s helped spread the popularity of shrubs further, with many cafes, bars and restaurants making their own out of seasonal fruit, and offering it as a low-sugar alternative to sodas.
The term "shrub" isborrowedfrom theArabicwordsharābmeaning "to drink".