What are Shrub Syrups? A deep dive into their history and their uses
Ever wanted to know what a shrub syrup is, or where shrub syrups came from? Here we delve into the intriguing history of the Shrub Syrup, and its delicious evolution throughout history.
Introduction
Whilst simple in their make-up, Shrub Syrups offer a perfectly balanced sweet and tart flavour that add complexity to beverages and culinary creations. But what exactly are Shrub Syrups, and how have they functioned throughout history?
The Shrub syrup that we know today is an alcohol-free drink, however throughout history Shrub Syrups were commonly made with brandy, making it an alcoholic tipple, and perfect for early cocktail making. Let’s explore their origins, their evolution over time, and how they’re used today.
What is a Shrub Syrup?
A shrub syrup is syrup made of fruit, sugar, and apple-cider vinegar. The vinegar acts as a natural preservative, adding a tart flavour which balances the sweetness of the fruit with a sharp, refreshing acidity. Shrubs can be mixed simply with soda water, added into cocktails, or even used in cooking to add depth to dishes.
Recipe from Jerry Thomas’ The Bartenders Guide (1876)
The historical function of Shrub Syrups
The word “shrub” itself comes from the Arabic “sharab,” meaning “to drink”. The use of Shrub Syrups can be traced back to ancient times, when vinegar was commonly used to preserve fruit and even sanitise water.
Recipe from Martha Stockbridge What to Drink (1920)
In the 17th and 18th centuries, shrubs became a popular way to preserve fruit at sea and were even added to rum or brandy as a way of concealing the harsh taste of the alcohol. On land, shrubs were a staple in households before refrigeration, allowing people to enjoy the taste of seasonal fruits long after their harvest.
Recipes of Shrub Syrups have been found as early as 1876. Jerry Thomas’ The Bartender’s Guide: How to Mix All Kinds of Plain and Fancy Drinks records a Raspberry Shrub recipe which he recounts was ‘an excellent drink in warm weather and in fevers’ (Thomas 1876).
During the Prohibition era in the 1920s, shrubs gained popularity as a non-alcoholic alternative to cocktails. In 1920 Bertha Stockbridge published a recipe for Raspberry Shrub in her book alcohol-free drink recipes book What to Drink, which highlighted the importance of Shrub Syrups as a central element of excellent hosting:
“A generation or two ago every housewife who prided herself upon her ability as a hostess was very sure to have in her cellar shrubs and fruit vinegars of many kinds. For in this way she could always offer a guest a delightful and refreshing drink with the least amount of work and expenditure of time.
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The decline and the revival of Shrubs
With the advent of modern refrigeration and commercial preservatives, shrubs fell out of widespread use. However, their unique flavour profile never entirely disappeared. In recent years, the growing interest in craft cocktails, artisanal beverages, and health-conscious drink alternatives has led to a resurgence of Shrub Syrups.
Shrub Syrups are even listed on The Ark of Taste, an initiative focused on the slow food movement and dedicated to traveling the world and ‘collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats’.
Today, the return of the Shrub Syrup is celebrated for their ability to add depth and balance to drinks, whether alcoholic or non-alcoholic.
How to use Shrub Syrups today
Modern shrub syrups can be enjoyed in a variety of ways:
Mixed with sparkling water for a refreshing, non-alcoholic drink.
Added into cocktails to add acidity and complexity.
Drizzled over salads or desserts for a tangy twist.
Used in marinades and sauces to enhance savory dishes.
With their rich history and unique taste, Shrub Syrups are more than just a trendy revival—they are a testament to centuries of culinary ingenuity. Whether you’re sipping a Shrub-infused drink or using one in your kitchen, you’re partaking in a tradition that has stood the test of time.
Dark and Stormy
A standout favourite in the library of cocktails. This alcohol free version combines the traditional flavours of ginger beer, Rum (alcohol free) and with the unusual addition of our Festive Spiced Tea blend. The tannins in the tea provide a similar kick to alcohol, and the spices give you that hint of a spiced rum. YUM>
INGREDIENTS
30ml alcohol free dark rum
45ml pre-brewed and chilled The Curious Cabinet Festive Spiced Cocktail Tea
Ginger Beer
Citrus wheel to garnish
METHOD
Add rum and chilled tea to a tall glass with lots of ice. Top with ginger beer. Stir. Garnish with a citrus wheel. Enjoy.
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Rhubarb and Apple Spritz
A delicious strawberry twist on a sour, this is a festive cocktail that is sure to please. It can also be made as a mocktail with instructions included in the recipe.
Rhubarb and apple. A match made in heaven. Try this and you’ll keep coming back for more.
INGREDIENTS
30ml The Curious Cabinet Rhubarb Shrub Syrup
Soda water
Sliced apple for garnish
METHOD
Fill a spritz glass with ice. Top with Shrub Syrup and soda. Stir. Garnish with sliced apple.
Add a splash of gin for a harder version.
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Dark Cherry Spritz
Dark, rich and delicious - this spritz is one to remember.
INGREDIENTS
30ml The Curious Cabinet Cherry Shrub Syrup
Soda Water
Sprig of Rosemary
METHOD
Add Cherry Shrub Syrup to tall glass with lots of ice. Top with soda. Stir. Garnish with rosemary. Enjoy.
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Strawberry and Cucumber Cup
Summer in a glass! Our Strawberry and Cucumber Cup is super easy to create and will wow your friends and family. Add a splash of gin or tequila for a stronger version.
INGREDIENTS
30ml The Curious Cabinet Strawberry Shrub Syrup
150ml Soda Water
Freshly sliced cucumber and strawberries to garnish
METHOD
Add Strawberry Shrub Syrup to tall glass with lots of ice. Top with soda. Stir. Garnish with cucumber and strawberries. Enjoy.
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Mojito
Making a mojito has never been so easy! Our Lime Shrub Syrup is the perfect addition to elevate your mojito.
INGREDIENTS
30ml Lime Shrub Syrup
60ml White Rum
Soda water
Mint
Lime wheels
METHOD
Add mint and 30ml of Lime Shrub Syrup to a glass and muddle together. Then add 60ml white rum, top with soda, and stir. Garnish with fresh lime and mint.
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Strawberry Rose Fizz
A delicious alcohol-free recipe that is both complex in flavour and offers a delicious texture with the combination of Strawberry Shrub Syrup and our Summer Tea Party Cocktail Tea.
INGREDIENTS
90ml brewed and chilled Summer Tea Party Cocktail Tea
30ml Strawberry Shrub Syrup
Soda water
Ice
METHOD
Chill and brew tea.
Add tea and Strawberry Shrub Syrup to a shaker with ice. Shake till cold.
Double strain into a glass with ice. Top with soda water, and garnish with rose petals from Cocktail Tea.
Watch how to make it here: https://www.instagram.com/p/C5XPWguPWza/
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Rhubarb Spritz
A delicious strawberry twist on a sour, this is a festive cocktail that is sure to please. It can also be made as a mocktail with instructions included in the recipe.
“My new favourite drink for Summer”
We may be moving out of Summer, but we agree with Sarah from Bellarine Smokehouse that this is “Freakin Delicious”. Thanks for sharing the recipe and the gorgeous photo.
INGREDIENTS
45ml The Curious Cabinet Rhubarb Shrub Syrup
90ml Prosecco
Top with soda
METHOD
Fill a spritz glass with ice. Top with Shrub Syrup, prosecco and soda. Stir. Garnish with peach or citrus.
*This recipe also works well with our White Peach or Strawberry Shrub Syrups.
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Spiced Mandarin Tea-Ni
A delicious strawberry twist on a sour, this is a festive cocktail that is sure to please. It can also be made as a mocktail with instructions included in the recipe.
A delicious martini style mocktail with a delicious festive twist! With only two ingredients, this mocktail packs a high level of sophisticated flavour with only two ingredients.
INGREDIENTS
METHOD
Add ingredients into a shaker with ice and shake until cold. Double strain into a coupe glass and enjoy!
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Lime Shrub Marg
A curious twist on a Margarita, using our Lime Shrub Syrup and Lime Dust as a delicious alternative to a salt rim.
INGREDIENTS
75ml Tequila or Mezcal
The Curious Cabinet Lime Dust or Salt for the rim
Lime wedge
METHOD
Use the lime wedge to wet your chilled coupe glass, before rolling it in Lime Dust or Salt. Shake the tequila/mezcal and Lime Shrub Syrup with ice in a cocktail shaker. Double strain your into your prepared glass. Serve.
