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About This Shrub
A shrub is a type of flavored syrup that’s often used in cocktails and other beverages as a tangier alternative to simple syrup. Unflavored shrubs are made by dissolving sugar in vinegar as opposed to water to create a sweet, tart liquid that has a richer flavor profile than that of a simple syrup. Its name also has historical origins, dating back to the colonial era when making shrubs was a popular method of preserving fruits before refrigeration was invented.
Just like simple syrups, it’s easy to make unique flavor combinations for cocktails by infusing shrubs with fruits, herbs, and other additives. More and more mixer companies are adding flavored cocktail shrubs to their product lines these days, but I prefer to make my own at home because it’s easy and much more affordable to do so.
This is a recipe for homemade celery shrub that was first used in the Oxford Comma, a modern cocktail derived from the vintage Loop Tonic recipe. Find instructions and recommended tools to make it at home in this post.
Shrub Ingredients
To make this shrub, you’ll need the following ingredients:
White Sugar: This is a type of sugar that has been processed, crystallized, and dried. I used C&H Pure Cane Granulated Sugar.
Apple Cider Vinegar: This is a fermented juice made with crushed apples, yeast, and sugar. I used Bragg Organic Apple Cider Vinegar.
Celery Juice: This is the liquid juice of a celery stalk. I used fresh celery juice.
Everclear: This is a neutral-tasting pure grain alcohol. I used Everclear 190 Proof.
Honey: This is a sweet, viscous liquid made by bees. I used Wholesome Sweeteners Organic Raw Unfiltered Honey.
Salt: This is a mineral. I used Maldon Sea Salt Flakes.
Black Pepper: This is a seasoning. I used Simply Organic Ground Black Pepper.
How to Make This Shrub
When making flavored syrups, I prefer to use the sous vide method, but shrubs can be made on the stovetop because it only takes a few minutes to fully dissolve the sugar in the vinegar.
To make this shrub, you’ll need the following tools:
Measuring Cups: These are used to measure the ingredients. I use the OXO 8 Piece Stainless Steel Measuring Cup Set and the OXO Good Grips Silicone Measuring Cup Set.
Food Scale: This is used to precisely weigh the ingredients. I use the GDEALER Food Scale because it offers extremely accurate weights and is easy to store thanks to its compact size.
Juicer: This is used to juice citrus, fruits, and vegetables. I used the Hamilton Beach Large Juicer.
Saucepan: This is what the shrub ingredients are placed inside to cook. I use the Cuisinart 3 Quart Stainless Steel Saucepan.
Silicone Spatula: This is used to stir the shrub. I use the OXO Good Grips Silicone Everyday Spatula because its flexibility allows me to stir and wipe the shrubs out of the pan more thoroughly than a spoon.
Fine Mesh Strainer: This is used to remove solid ingredients from the shrub during the transfer process. I use the Barfly Stainless Steel Fine Mesh Strainer because its tightly woven mesh is excellent for removing small seeds and pieces of fruit.
Funnel: This is used to transfer the shrub from the bag to the storage containers without making a mess. I use the ANNIOCA Silicone Food Grade Funnel because it’s flexible and easy to store.
Squeeze Bottle: This is used to store the shrub in the refrigerator for immediate use. I use the OXO Good Grips Squeeze Bottles because they’re high quality.
Storage Pouch with Pouring Spout: This is used to store extra shrub in the freezer for later use. I use the OHMAXHO 16 oz Reusable Plastic Pouches because they’re made with a thick material that doesn’t come open after freezing the shrub.
How to Store This Shrub
Once the shrub is made, it will need to be kept cool to preserve its freshness. Whether it will be stored in the refrigerator or the freezer affects the type of container I use, and I make the decision on where to store it based on when I expect to use some or all of the shrub in cocktails.
Refrigerator Storage: I will usually store our shrubs in the refrigerator when I plan to use them in a cocktail either right away or within a few days. If that’s the case, I will store some in a condiment squeeze bottle so I can easily pour the shrub into a jigger when I make the drink. It’s rare that I need all sixteen ounces right away though, so I often keep some in the refrigerator and will transfer the rest of the shrub to a pouch so it can be frozen and used later.
Freezer Storage: I will usually store our shrubs in the freezer when I don’t think I will use them in a cocktail within a week. If that’s the case, I store them in pouches with pouring spouts because those are made with a flexible material that won’t come open as the shrub expands during the freezing process. I will then thaw the pouches in a bowl of water when I want to use the shrub again.
Flavored shrubs like this one should last one to two weeks in the refrigerator and can last up to six months if frozen. I recommend listing the date the shrub was made before storing it so you can keep track of when batches should be used or discarded.
Recipe
This recipe yields approximately sixteen ounces of shrub, which is enough for anywhere from fifteen to thirty-five cocktails depending on the amount needed for the drink.
Remove leaves from celery stalks, then juice stalks and measure out 208 ml celery juice.
Add 104 g sugar, 208 ml apple cider vinegar, ½ oz Everclear, 208 ml celery juice, ½ tsp honey, ¾ g salt, ⅕ g pepper to a saucepan.
Heat over medium heat while stirring for 2-3 minutes.
Cover pan, then heat for 2-3 more minutes.
Remove from heat and let cool for 5 minutes.
Strain shrub through a fine mesh strainer 1-2 times to remove any sugar particles.
Pour shrub into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.
Ingredients
Directions
Remove leaves from celery stalks, then juice stalks and measure out 208 ml celery juice.
Add 104 g sugar, 208 ml apple cider vinegar, ½ oz Everclear, 208 ml celery juice, ½ tsp honey, ¾ g salt, ⅕ g pepper to a saucepan.
Heat over medium heat while stirring for 2-3 minutes.
Cover pan, then heat for 2-3 more minutes.
Remove from heat and let cool for 5 minutes.
Strain shrub through a fine mesh strainer 1-2 times to remove any sugar particles.
Pour shrub into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.
Shop Shrub-Making Tools
Find collections of shrub-making tools we recommend for your home bar in our Amazon shop.
Shrub Cocktail Recipes
If you like this shrub, here are a few cocktails made with shrubs that you may enjoy:
Rosemary Gin & Tonic: A gin cocktail made with grapefruit shrub, lime juice, grapefruit tonic water, grapefruit slices, and rosemary
Poinsettia Cooler: A tequila cocktail made with cranberry juice, cranberry shrub, lime juice, and cranberries
Oxford Comma: A gin cocktail made with dry vermouth, Green Chartreuse, maraschino liqueur, celery shrub, and lemon
Euphoric Stage: A gin cocktail made with elderberry shrub, cherry liqueur, lemon juice, hibiscus, lavender, and oak bitters, ginger bitters, and seltzer water
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