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Another content packed episode with Dan and AC providing a how to manual for creating classic shrubs and modern shrubs. The shrubs used in this episode were also used in Dan's popular Tiki style menu at South Water Kitchen. This is the episode to listen to for creating a base to preserve out of season fruits, creating batched cocktails, making cheap(ish) liquor taste great (for co-workers) and for creating amazing cocktails for your non-alcohol drinking friends.
- 24 clementines
- 1/2 cup turbinado sugar
- 3/4 cup champagne vinegar
Peel the clementines, save the peels to make oleo-saccharum by muddling the peels with the sugar. Juice the clementines and mix with the oleo-saccharum. Add the Champagne vinegar and mix all the ingredients together. Let the mixture sit for two to three days before using.
Watermelon Banana Shrub
- 1 small seedless watermelon scraped and puréed
- 4 cooked bananas (brown in oven) puréed
- 2 cups sugar
- 1.5 cups champagne vinegar
Mix all ingredients and let sit for a few days in cooler. Strain liquids through a China cap to press out the shrub juice.
Thank you for tuning in!
Dan Rook and Andrew Clark