Shrubs
A shrub combines fruit, sugar and vinegar into a tart, fruity syrup that adds acidity without citrus and shines in highballs and non-alcoholic drinks.
The basics
A common starting point is 1:1:1 by weight of fruit, sugar and vinegar. Apple cider vinegar is versatile; wine or pineapple vinegar give different character.
Guava, strawberry, prickly pear, hibiscus, mango and plum all work well.
Cold vs. hot process
Cold: macerate the fruit with sugar in the fridge for one to three days until it releases juice; strain and add vinegar. It keeps bright, fresh flavors.
Hot: warm fruit, sugar and water or vinegar over low heat to extract flavor; strain and cool. It's fast and useful for firm fruit or spices, though it tastes more cooked.
How to use it
Start with 15–30 ml in a highball with sparkling water, or in a sour in place of part of the citrus. Taste and adjust: vinegars vary in acidity.
Equipment
- Non-reactive containers (glass or stainless steel)
- Scale
- Fine strainer
- Bottles with non-metal or lined caps
Key variables
- Ratio
- 1:1:1 fruit:sugar:vinegar by weight to start; reduce vinegar if it's too sharp.
- Vinegar type
- Cider (neutral, fruity), red or white wine (more structure), pineapple (tropical).
- Maceration time
- One to three days cold for the cold process.
Process
- 1
Wash and cut the fruit.
- 2
Choose the process: macerate cold with sugar, or warm gently with sugar and liquid.
- 3
Strain out the solids, pressing lightly.
- 4
Add the vinegar and stir until all the sugar dissolves.
- 5
Taste diluted and adjust sugar or vinegar.
- 6
Bottle, label with the date and rest refrigerated a few days before use.
Storage
Refrigerated, in glass with a cap that won't corrode from the acid.
Shelf life
Vinegar helps it keep, but be conservative: a few weeks refrigerated. Label and date; if you see mold, unexpected fizzing or off smells, discard.
Use it in
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Sources
- BARTENDER.MX Editorial
Updated October 20, 2026