With the change in seasons, here’s how to make beetroot shrub using the cold process method and use it in cocktails.
Beetroot Shrub – Photo © Cocktails & Bars
Shrubs are enjoying a little renaissance in the cocktail world of late, be it in cocktail bars or with the home bartender. Shrubs are not difficult to make and they use ingredients commonly found the kitchen. The combination of produce with sugar and vinegar brings a balance of sweetness and acidity to a drink. If you’re not familiar with shrubs, here’s a primer on shrubs or drinking vinegars.
Beetroot has a distinctive earthy flavour with a savoury note that goes well in a shrub. Some recipes for beetroot shrub call for a hot process which involves cooking the chopped beet in syrup until they are softened then adding vinegar. This recipe uses the cold process method where the beetroot is combined with sugar overnight, a liquid forms then vinegar is added. Since the beets are not cooked, the flavour is a little more earthy and vegetal.
Beetroot shrub adds vibrant colour and an earthiness to a cocktail. It goes well with a variety of spirits particularly gin, rye whiskey, mezcal and tequila. Beetroot shrub can also be used as an ingredient in non-alcoholic cocktails such as when lengthened with soda water and garnished with lime zest.
Beetroot Shrub Recipe
Ingredients
- 1 large (or 2 medium) red beetroot, peeled and chopped into small cubes
- 1 cup white granulated sugar
- 1 teaspoon whole black peppercorn
- 1/2 teaspoon of sea salt
- 3/4 cup apple cider vinegar
- 1 tablespoon of balsamic vinegar
Equipment
- large glass jar with a lid
- fine strainer
- cheese cloth
- clean glass bottle with lid
Method
In a glass jar, add the peeled and chopped beetroot, salt, whole pepperberries and sugar. Stir the mixture well, cover and leave in the fridge for 24 hours.
The next day, remove the jar from the fridge, stir the mixture and add the apple cider and balsamic vinegars. Stir again and return to fridge for 48 hours. Give the jar a gentle shake every day, tasting as you go if you wish.
Using a fine strainer lined with a cheese cloth, strain the shrub and discard the solids. Bottle the shrub and leave it in the fridge for 7 days for the flavours to develop.
Photo by Cocktails & Bars – © Copyright: All rights reserved.
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