The traditional ratio for shrubs is one part sugar, one part vinegar and one part fruit. However, because apples are so sweet all on their own, when I’m working with them, I ease back on the sugar a little and increase the amount of fruit.
Intentionally mixing a nice sweet vinegar into some seltzer with a dash or two of bitters seems to elevate me from the pickle crack house to the vinegar garden party. Luckily, the fruit shrub is perfect for my late summer brine fix.
A combination of fruit juice, sugar and vinegar, Blood Orange Shrub goes well in cocktails, vinaigrettes or just stirred into sparkling water. You may also know this sort of thing as a drinking vinegar.