Blackberry Rum Shrub

(Printable Recipe)

Trust me, this tastes nothing like a piney green shrub from the garden; it's actually a refreshingly fruity cocktail that just happens to have an odd name. Shrubs were quite the popular drink of the 17th century. Today's version skips the fruit-soaked-in-vinegar in favor of fruit crushed with sugar to produce plenty of juice with a dash of balsamic, which has its own degree of sweetness that really tempers that vinegary edge. I was surprised how tasty shrubs can be when I had a chance to sample some recently at Napa Valley Distillery while traveling.  In 2012 Saveur featured this drink and it does seem to be trending now, in addition to being a tasty revival of a very old drink.

Use half as much sugar as fruit.

I had about 1 cup of blackberries. Using 1/2 as much sugar to fruit ratio, I added 1/2 cup sugar and crushed all together until it exuded plenty of juice. Reserve a few berries for garnish!

Add 1 tablespoon of balsamic and let this mixture rest for an hour or so as the sugar completely dissolves and the berries give up a little more juice. You will then have your "shrub."

Save a few whole berries for garnish.

I also like the idea of using a brandied Blackberry as garnish, hence the little jar you see above, but this requires some planning ahead. About a month or two ahead, unfortunately! Right now, while you have fresh blackberries on hand, fill a jar and top them with warmed brandy. In a month or two, make yourself another Blackberry Rum Shrub and luxuriate in a brandied garnish, my friend.

So, here's what it takes to assemble your cocktail. Spoon up 1 Tbs of the blackberry shrub into the bottom of a stemmed flute (you may strain the seeds out by pressing it through a sieve, but I like the bits of seedy fruit so I leave them in). Top this with 2 oz (2 jiggers) of rum, light or dark, and top up the glass with club soda or other bubbly water such as San Pellegrino. Garnish with a few whole blackberries, fresh or brandied. Cheers! Take yourself out to the garden and toast the setting sun.

SummerSoiree is on at the Food Network blogsite! Stay tuned each week for fresh ideas for your finds at the Farmer's Market or delicious dishes for picnics and parties all summer long. Get more recipes here from friends and family:

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Jeanette's Healthy Living: White Peach Sangria
The Heritage Cook: Refreshing Lime Coolers
The Cultural Dish: Pimm's Cup
Virtually Homemade: Frozen Lime Margaritas with a Sangria Swirl
Weelicious: Strawberry Lemonade
Big Girls, Small Kitchen: Strawberry Gimlets with Homemade Strawberry Vodka
Napa Farmhouse 1885: Cucumber and Sage Cocktail
Red or Green: Frozen Tri-Melon Cocktail
Dishing With Divya: Caipirinha
In Jennie's Kitchen: Cantaloupe Lillet Sparkler
Poet in the Pantry: Pirate's Booty Call
Elephants and the Coconut Trees: Watermelon Malibu Surf
Sweet Life Bake: Boozy Affogato
Devour: 5 Boozy Summer Coolers
Domesticate Me: Blueberry Mojito Royale
Haute Apple Pie: Classic Mojito
Taste With The Eyes: Korean Soju Kimbap Bloody Mary
FN Dish: Sip Your Way Through Summer (Recipes)

Sweet Balsamic Spritzers

Printable Recipe

Refreshing and ever so lightly flavored, these non-alcoholic aperitifs are perfect for brunch or an impromptu afternoon toast or as an excellent palate cleanser between courses for your next swanky multi-course dinner. Though I'm calling these spritzers for their bubbly incandescence, they are not alcoholic and as such, are a much better choice than a Manhattan or Martini before dinner. (Alcohol dulls taste buds and slows digestion.)

I may have never thought to try this simple combination if it hadn't been offered during a tasting of flavored vinegars at the specialty shop where I buy imported olive oils. These oil/vinegar shops are becoming so popular there's a good chance you'll find one in your city or somewhere nearby. Larger groceries also have specialty vinegars such as flavored white balsamics. I first tried Peach White Balsamic with San Pellegrino and was surprised at how light and refreshing it was. Since then I have experimented with many flavors and today offer three favorites: Honey Ginger and Cara Cara (Orange) Vanilla, which are both whites, and D'anjou Pear - a darker balsamic, but still light in flavor. 

A little experimentation with whatever you choose will help you figure out the right vinegar/sparkling water ratio. You can see that the darker D'anjou Pear is the smallest pour of vinegar and the Honey Ginger is the largest, as it's sweeter than the others. Fill each glass to within an inch of the top with San Pellegrino.

Don't forget the garnish! I used a twist of lime with the Honey Ginger, a few raspberries with the Cara Cara Vanilla which is named for the Cara Cara Orange, and Black Raspberries with the dark D'anjou Pear. You choose whatever looks and tastes appealing to you. 

SummerSoiree is on at the Food Network blogsite! We're all blogging together about Summer Sips today, but stay tuned each week for fresh ideas from your finds at the Farmer's Market or delicious dishes for picnics and parties all summer long! Here are more refreshing ideas!

Feed Me Phoebe: Healthy Peanut Butter Banana Smoothie with Cacao Nibs
Poet in the Pantry: Strawberry Lemonade (Sweetened with Pure Maple Syrup)
Dishin & Dishes: Summertime Basil Lemonade
Jeanette's Healthy Living: Frozen Mango Lemonade Mocktail
Dishing With Divya: Thandai
Virtually Homemade: Strawberry Soda with Lime
The Lemon Bowl: Banana Licuado (Mexican Smoothie)
Weelicious: Mermaid Deep Sea Punch
Elephants and the Coconut Trees: Mango Lassi
Cooking With Elise: Black Cherry Sweet Tea
Devour: 5 Booze-Free Picnic Sips
Taste With The Eyes: Roasted Barley-Corn Tea
Domesticate Me: Vegan "Orange Julius" Smoothie
Daily*Dishin: Sweet Balsamic Spritzers
FN Dish: Refreshing Summer Drinks for the Whole Family