How to Make Shrubs: A Guide to Drinking Vinegars and How to Use Them

For the home bartender, shrubs are an easy upgrade—tart, bright, and layered. (Photo: Pexels/Towfiqu barbhuiya)

Tangy, sweet and endlessly customizable, shrubs — also known as drinking vinegars — are an old-school way to preserve fruit that’s found a new home in modern mixology. Whether you’re crafting a non-alcoholic refresher or building complex cocktail layers, a shrub adds brightness and depth that citrus alone can’t match. The best part? How to make shrubs is quite simple with just three core ingredients: fruit, sugar and vinegar.

Here’s how to get started.

How to Make Shrubs the Basics: Ratios

The best ratio to start with is a simple 1:1:1

• 1 cup fruit (fresh or frozen: berries, stone fruit, apples, citrus, etc.)
• 1 cup sweetener (sugar, honey, agave, etc.)
• 1 cup vinegar (balsamic, apple cider, red wine vinegar, champagne vinegar, etc.)

The possibilities are endless, but some fruit goes better with certain vinegars and sweeteners. If you’re going for something to complement tequila, consider using agave. If you want a rich, jammy shrub, then go for a balsamic and berry.

The ratio can be changed based on the desired outcome if you are looking for something more acidic, up the vinegar and vice versa for sugar to make sweeter shrubs. You can also use a combination of fruits and vinegars and even herbs and spices for added depth and complexity.

Now that we have a basic recipe, let’s look at the ways to make shrubs. Shrubs are traditionally made using a cold maceration process that takes days for the flavors to combine. However, if you don’t have the time or patience, you can make a quick shrub on the stovetop in significantly less time.

Cold Process Shrub

Steps:

1. Macerate the fruit: Combine fruit and sugar in a glass container with a lid that is vented to allow for gas to escape. Muddle gently to release juices. Cover and refrigerate for 24–48 hours. The sugar will draw out the fruit’s liquid to form a syrup.
2. Strain and add vinegar: Strain the syrup through a fine mesh strainer or cheesecloth. Discard solids (or save for a boozy jam). Whisk in the vinegar.
3. Let it mellow: Pour your shrub into a clean jar or bottle. Let it rest in the fridge for 3–5 days before using — it will mellow as the vinegar and fruit flavors marry.

Quick Shrub (Hot Process)

Short on time? Try this faster method. It sacrifices a bit of nuance for speed but still delivers a punchy, vibrant result.

Steps:

1. Combine equal parts chopped fruit, sugar and vinegar in a saucepan (1 cup each is a good start).
2. Heat gently until sugar dissolves and fruit softens (about 10 minutes — don’t boil).
3. Let cool, then strain into a jar or bottle.
4. Chill and use immediately or let rest 24–48 hours for a smoother flavor.

Whether you use the cold maceration process or the quick stovetop method, a shrub will keep for a long time in your refrigerator (around two months) if sealed in an airtight container.

Tips for Customizin

Here are some tips and tricks for creating your own unique shrub to elevate your cocktails or mocktails.

• Fruit ideas: combine fruits like strawberry and pineapple or blueberry and peach for an extra punch of flavor.
• Vinegar swaps: Try balsamic for depth, rice vinegar for a soft tang or kombucha vinegar for complexity.
• Sweetener tweaks: Use honey, agave or demerara sugar for unique character.
• Herbs and spices: Strawberry-basil, peach-ginger, blueberry-lavender and pineapple-jalapeño are good combos to start. In fall, add cinnamon or clove to make an autumnal shrub.

How to Use a Shrub

Shrubs provide acid and sweetness to a cocktail along with a fruitiness. They are great with soda water as an easy mocktail highball or can be combined with spirits for an elevated cocktail. They also make a great addition to desserts and can be poured over ice cream for a sweet yet tart touch. Shrubs also make a killer replacement for a mignonette on oysters.

Want more cocktail making tips?

Learn about oleo saccharum or how to infuse your own spiced rum.