Product Description
In his book Shrubs: An Old Fashioned Drink for Modern Times, Michael Dietsch took the mixology community by storm when he brought back a popular drink from colonial times, the shrub. Not the green, leafy kind of shrub that grows in the ground, but a vintage drink mixer that can be spiked with alcohol or prepared as a soda. Drinkers, bartenders, and the media embraced the book. This new edition features a foreword by Paul Clarke, the Executive Editor of Imbibe magazine and author of The Cocktail Chronicles. Here is the definitive guide to making and using shrubs.
Pair this recipe book with one of our Tait Farm Shrub Cocktail Mixes, Tall Shrub Glass, or Mule Mug for a great gift!
Features
- Shrub cocktail recipe book
- Hard cover
- 256 pages
Reviews
"A shrub is exactly what the people who invented the phrase 'slake your thirst' had in mind. A shrub is full of character and variety. The ingredients—fruit, sugar, and vinegar—are as simple as can be. But the variations are seemingly unlimited. It has another superpower: A strong shrub game can help you make the most of bruised or aging summer fruit."
–The New York Times, in an article featuring Shrubs
About the Author
Michael Dietsch is a writer, editor, and accidental bartender in Brooklyn. He is a contributor at SeriousEats.com and writes about spirits and cocktails at the website A Dash of Bitters. When he’s not mixing drinks, he’s smoking huge chunks of meat, grilling vegetables, bicycling, or enjoying a fine cigar. The author of Shrubs, he lives in Reston, Virginia, with his family.
Inspiration
Shrubs were made in the 18th century from fresh fruit and sugar, left to ferment into vinegar. More sugar was added to the mixture after fermentation, providing a tart, sweet, and refreshing syrup that could be enjoyed in cocktails, desserts, and sauces.
