A cider vinegar syrup cocktail is the perfect evening cool down. Enjoy with sweet melon and fresh herbs.
By Ruth Kirwan
A shrub can be one of two things- a syrupy cocktail mixed with rum, or an old-school vinegar-syrup based cocktail that research tells me was popular in colonial times. Fittingly, we drank these gorgeous cocktails on Fourth of July weekend.
- ½ cup apple cider vinegar
- 1 small cantaloupe, very ripe
- ½ cup sugar
- 1 cup water
- 1 handful fresh thyme leaves
- 1.5 oz vodka
- 4 oz soda water
- Remove the rind from the cantaloupe, seed it, and chop into a small dice. Toss with the vinegar and let sit overnight.
- The next day, whisk the sugar and water together until the sugar is mostly dissolved. Bring to a boil and let reduce by half. Add the cantaloupe and thyme and let simmer for one hour, stirring often.
- Strain out the cantaloupe and thyme, reserving the liquid for the cocktails. Combine 2 oz syrup with 1.5 oz vodka, and top with soda water. Serve poured over ice and add a sprig of thyme.
Midwestern transplant living in New York City. I live in a teeny apartment in NYC with my husband, whom I call the Big Man. I'm a food writer, recipe developer and tester, cooking school instructor, and total cheese lover. I'm happiest whenever I'm in front of a hot stove with a wooden spoon in my hand.