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Toronto Life: Shrubs are Back in Bloom

Toronto Life: Shrubs are Back in Bloom

"Between the rise of old-timey general stores, and cookbooks devoted to canning, pickling and other lost domestic arts, we continue to be preoccupied with reviving the past. Which may explain the return of the shrub—a vinegared syrup that was devised to preserve fruit before we had refrigeration. During American colonial times, shrubs were mixed with spirits and sparkling water for a quenching sweet-tart cocktail. Today, they’re often served in the summer as an easy-mixing, gulpable cooler (and they make a nice virgin drink for teetotallers), but they’re even better when the weather is frosty and you need a little brightness in a glass."

"... shrubs are also sold at specialty shops like BYOB Cocktail Emporium on Queen West"

TORONTO LIFE: SHRUBS ARE BACK IN BLOOM
"Pok Pok introduced its drinking vinegars almost five years ago. The tamarind flavour has notes of cinnamon and allspice, which stand up to full-flavoured amber liquors." Pok Pok Som Tamarind Shrub
"Sour rhubarb and spicy ginger make for a warming mid-winter pick-me-up drink. Try mixing it with an aged tequila for a punchy cocktail." Liber & Co. Rhubarb and Ginger Shrub

"Douglas fir has a flavour similar to freshly squeezed lemons, which gives the tart cranberries a bright edge. It’s nice with vodka or gin."

-Rebecca Philps
Dec. 1, 2015

Shrub & Co. Cranberry Douglas Fir Shrub