A relative to kombucha and the switchel, the shrub, a sweetened vinegar-based syrup, is currently having a moment in American mixology. This particular variety takes early spring rhubarb, grown in chilly Northwest Washington state, and macerates it with apple cider vinegar, organic cane sugar and water. That’s it—four ingredients. The main flavor is that crisp, tart vegetable, which also lends the blushing pink color to this super concentrated sweet and sour mixer.
This game-changing mixer is the brainchild of Audra Lawlor, a native of the Pacific Northwest. After ten years in the New York finance industry, the winds blew her back to Washington, specifically a tiny 5-acre plot on Orcas Island. Leaving her stilettos in the closet to gather dust, she dug her feet into the earth. She’s become a master of turning the bounty of the island into sumptuous elixirs and jams with simple ingredients and slow-going techniques. Let’s just say her products are nothing to shrub off.
Tip of the Tongue:
This mixer is so concentrated that for an 8-ounce glass, you only need 1 ounce of shrub. Audra loves mixing it with tequila or mezcal for a zingy spin on a margarita. You can also enjoy by adding a splash to summertime lemonades, soda water or tonic.
And if you thought it was only good for drinks, try marinating your ribs in a little shrub before grilling, and you’ll be in for a sticky-sweet surprise.
Rhubarb, organic cane sugar, organic apple cider vinegar.