What are Shrub Syrups? A deep dive into their history and their uses
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.
”
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.