Shrubs are on trend right now, and this slightly herbal cranberry-black peppercorn version is brimming with fall flavor.
Yields | 2 cups |
- 1 cup sugar
- 1 cup water
- 2 Tbsp black peppercorns
- 2 cups fresh cranberries
- 1 cup apple cider vinegar
- 1 oz bourbon, gin or vodka (to serve)
- ice (to serve)
- sparkling water (to serve)
- freshly ground black pepper (to serve)
| Preparation | In a medium-sized saucepan over medium-low heat, combine sugar, water and peppercorns. Cook, stirring occasionally, until sugar is dissolved.
Add cranberries and simmer until cranberries are completely cooked down and liquid is bright red, approximately 10 minutes. Remove from heat and add apple cider vinegar.
Strain mixture through a sieve into a glass jar. Discard solids. This can be stored in an airtight container in the refrigerator for up to 1 week.
To serve, combine 1 ounce of your favorite spirit with 1 tablespoon shrub syrup over ice and top with sparkling water. Garnish with a dusting of pepper and serve.
To serve cocktail sans alcohol, pour 2 tablespoons shrub syrup over ice and top with sparkling water.