The Bitter Ginger's Shrub
The Bitter Ginger's Shrub
The Bitter Ginger’s Shrubs are made with organic apple cider vinegar. These gut healthy shrubs are perfect for craft cocktails, digestive health, and creative cooking. Fresh fruit and herbs are cold macerated with organic sugar and then soaked in organic apple cider vinegar to create a delightfully refreshing concentrated shrub. These shrubs are meant to be diluted.
How we use shrub: Try making an invigorating “soda” by adding a splash to a glass of sparkling water. You can also add shrub to your favorite cocktail recipe for a lively punch of flavor, you can even use this flavored drinking vinegar for a quick and tasty vinaigrette.
Ginger Lime Shrub: For all those Dark & Stormy lovers who want to ensure they don’t get scurvy. Also fabulous for a Moscow Mule, this shrub was designed with cocktails in mind.
Strawberry Lemon Shrub: Refreshing and makes a delightful non-alcoholic “soda.” This shrub is very pretty paired with lighter spirits like gin or vodka.
Blackberry Lemon Mint: Our favorite rip on a “Bramble” is with a botanical gin, Blackberry Lemon Mint shrub, and our Meyer Lemon bitters. You can also give this shrub a whirl as a salad dressing or add a splash on your favorite vanilla ice cream.
8 oz - 236 ML
WHAT IS BITTERS?
Bitters are alcoholic spirits that are infused with herbs, roots, fruit and leaves. They typically consist of water and alcohol, which has been steeped with a combination of botanicals. Made with high proof alcohol and strong flavors, bitters are highly concentrated; just a dash or three is usually necessary in a cocktail.
I think of bitters as the spice rack in the drink world. You can use just a little salt, or you can combine 7 different spices for a flavor smorgasbord.
Bitters can be used as more than just cocktail flavoring I enjoy adding bitters to soups, iced tea (or hot), and sparkling water. One of our partners loves adding a dash of bitters when baking. Have you ever had a gingersnap with a touch of orange bitters? Everything is better with a ‘tinge of the ginge.’