If you\u2019ve ever looked closely at the cocktail bar you\u2019re sitting at, you\u2019ve probably noticed an assortment of small bottles\u2014some filled with syrups, others filled with fruit or herbal infusions\u2014near the garnishes, glass-rim seasonings, and bitters, or in the cooler. These are simple syrups and cocktail shrubs.<\/p>\n
Earlier this year we talked about the obsession with the latest kitchen It girl (vinegar)<\/a>, but we didn\u2019t dive into the different ways it can be utilized outside of salad dressings and drizzles. When mixed with other ingredients like fruit juices, spices, and herbs, it can then become a drinking vinegar<\/a>\u2014a sweetened, vinegar-based syrup that, linguistically, holds a close tie to the Arabic word sharab, which means \u201cto drink.\u201d<\/p>\n This concoction can be used in cocktails to deepen flavors, replace citrus juice, or add an acidic punch. It can also be mixed with non-alcoholic beverages\u2014like coffee, soda water, or tonic\u2014to create a no- or low-ABV drink alternative that\u2019s more exciting than a soda water with bitters or Diet Coke. \u201cIt\u2019s the same way that a great whiskey adds complexity to a sour that lemonade doesn\u2019t have,” bartender and owner of Kingfisher in Durham, North Carolina, Sean Umstead, told PUNCH in a 2020 article diving into how to rethink the ingredient-turned-drink<\/a>. “Vinegar contains those fermented, microbial phenolics and flavors that build depth, nuance and intrigue into a drink.\u201d When done correctly, a good shrub achieves the ideal balance between tart and sweet.<\/p>\n