An Apple-a-day Shrub

Shrubs, or drinking vinegars, are a combination of fruit, vinegar and sugar, that can be sipped as is, or used to make a refreshing cocktail. Shrubs can be traced back to the 15th century, as a medicinal cordial and as a way to extend the life of seasonal fruits. The vinegar that was used to preserve the fruit was added to alcohol as a mix, becoming fashionable in 17th-century English public houses as well as the American colonies. Refrigeration pushed the shrub out of style, but with a resurgence of classic and forgotten cocktails, bartenders are bringing the shrub back.
By | October 04, 2015


Grate the apple into a bowl. Add the vinegar and honey. Cover and let it sit overnight, as a minimum, or up to two days in the refrigerator. The flavours will become stronger the longer it sits. Try different lengths of time to find what you like the best.

Strain the liquid into a jar — remember to squeeze out all the juice from the pulp — and seal. It will keep in the refrigerator for months.

Apple Whiskey Shrub

1 oz apple shrub (see above recipe)
1 oz whiskey - we used Gilead 66 Crimson Rye
1 oz apple cider

Serve over ice and garnish with a slice of apple or frozen crab apples.




  • 2 medium apples - your favourite
  • 3/4 cup apple cider vinegar
  • 1/3 cup honey
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