If you’ve perused a drink menu in any upscale bar over the last few years, you’ve come across at least one drink made with shrub. Shrub is a mixture of fruit (or ginger), vinegar, and sweetener that was a favored drink among early settlers to the Americas. Read more about Shrubs and Switchels here.
Our friend Meredyth Archer has taken what was once considered a medicinal cordial and created a new line of drinking vinegars called MOTHER shrub.
From her website:
“Meredyth Archer first encountered drinking vinegar as a child growing up in West Virginia, when she would drink a mixture of vinegar and honey with her grandmother. Years later, she came across a recipe for raspberry vinegar in The Old Virginia Cook Book, from the late 1800s, a hand-me-down from her mother-in-law. She remembered the sweet and tart taste from her youth and decided to make a batch. Many shared batches later, MOTHER shrub drinking vinegars was born.”
For our weekly drink special, we’ve chosen Meredyth’s grapefruit-flavored shrub paired with fresh thyme and Prosecco. Join us for Saturday Brunch and a glass (or two) of The Grapefruit Mother at The Factory Café. You’ll also find a selection of MOTHER shrub flavors for sale at The Factory along with a delicious selection our of local, house made fare.
THE GRAPEFRUIT MOTHER
2 tablespoons grapefruit shrub
4 drops maple syrup
4 ounces Prosecco
In a 6-ounce glass, combine grapefruit shrub and maple syrup. Fill glass with Prosecco and garnish with fresh thyme.
P.S.: If you can’t find a great shrub locally, The Kitchn has a simple recipe for a fruit shrub you can make at home.