The beautiful thing about shrubs is that there are only two rules: something sweet and something acidic. From there, your imagination can run wild. Typically some variety of sugar does the heavy lifting, but here maple syrup offers a perfect hit of character and complexity. And although the beets maybe seem like an odd or unnecessary addition, they actually keep the sweetness in check with a welcome earthiness.

Once your shrub is ready (the longer you let it sit, the better), it’s a fantastic mixer in a variety of cocktails, including these three favorites: the Shrub Julep, the Shrubarita and the G.C.S.

  • 4 Medium beets
  • 1 1-inch piece of ginger, peeled and thinly sliced
  • 1/2 tsp Mustard seeds
  • 1 Bay leaf
  • 1 cup Apple cider vinegar
  • 1/2 cup Maple syrup
  • 1 tsp Kosher salt
  1. Peel the beets - cut each into eight wedges, and add to a 1-quart jar along with the ginger, mustard seeds and bay leaf.

  2. In a saucepan, combine the vinegar, maple syrup and salt with 1 cup of water. Stir to combine and bring to a boil over medium heat. Pour enough liquid into the prepared jar to cover the beets and let cool to room temperature.

  3. Refrigerate for at least 12 hours and up to 2 weeks, shaking the jar every few days to distribute the flavors. Makes 1 quart.

Watch the video: Planting Ginger, Reseeding Patchy Grass, and Fixing a Boxwood Hedge!

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