Last year, I described the shrub syrup, and presented a recipe for making shrubs at home. At the time, I was working with simple shrub syrups, consisting of fruit, sugar, and vinegar. These are always delicious, but they can be a little one-note. Today, I'm going to complicate things a little, by introducing accent ingredients that complement the fruit base and provide a deeper, more complex flavor to the shrub.
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An apple a day might keep the doctor away, but does the same apply for apple-cider vinegar—if you're drinking it? We've recently become obsessed with Bragg apple cider vinegar drinks. Here, a little more about these (slightly weird, but oddly tasty) sweet-sour beverages.
Few restaurants in Portland, Oregon, can boast the kind of zealous following of Andy Ricker's Pok Pok. The restaurant recently kicked off the release of its Som Drinking Vinegar line at Portland's House Spirits Distillery, selling the concentrated formulas of Pok Pok's four original flavors to the home market.
Especially popular in Japan, Taiwan, and Korea, fruit- or honey-infused vinegars are often sipped after and between meals—not only for nose-tingling, delicious refreshment, but also to balance the pH levels in the imbiber's stomach.