Cucumber Mint Shrub Spritz
Dinner at Isabelle's June Recipe Collection
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If you are serving up homemade cocktails I think it is important to have a non alcoholic option that isn’t from a can. Enter the shrub: a drinking vinegar and my go-to solution for the zero-proof option at most of my dinner parties.
Shrubs are usually made with a 1:1:1 ratio of fruit, sugar, and vinegar. This recipe uses cucumber, but I have also made them with strawberries and stone fruit, so once you get the hang of it, the world is your oyster. It brings a ton of flavour and brightness, which means all you really need is soda water to turn it into the perfect refreshing mocktail.
Shrubs are very easy to make, but their one drawback is that they really do need time to age. A couple of days will work, but ideally you want to give it a week. That time lets the flavours mellow, otherwise the vinegar can taste a little harsh. The good news is that your shrub will happily keep in the fridge for a couple of weeks. Some online resources say months, but I always finish mine before then.
