Shrubs: An Old Fashioned Drink for Modern Times

by Michael Dietsch

A simple shrub is made from fruit, sugar, and . . . vinegar? Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. Not the kind that grow in the ground, but a vintage drink mixer that will knock your socks off. “Mixologists across the country are reaching back through the centuries to reclaim vinegar’s more palatable past . . . embracing it as ‘the other acid,’ an alternative to the same-old-same-old lemons and limes,” said the New York Times. The history of shrubs, as revealed here, is as fascinating as the drinks are refreshing. These sharp and tangy infusions are simple to make and use, as you’ll discover with these recipes. Mix up some Red Currant Shrub for a Vermouth Cassis, or Apple Cinnamon Shrub to mix with seltzer, or develop your own with Michael Dietsch’s directions and step-by-step photographs.

“Imagine a fizzy, soda-like drink that is drier and so much more sophisticated than soda, what with the sugar and botanical ingredients. Shrubs! Amazing! Wonderful!!” ―Amy Stewart, author of The Drunken Botanist

Genres: Cookbooks, Food, Cooking, Nonfiction, Cocktails, Beverages, How To

224 pages, Hardcover

First published July 7, 2014

About the author

Michael Dietsch is me, and I am Michael Dietsch.

My first book, SHRUBS, comes out in October 2014 from Countryman Press, a division of W. W. Norton. In SHRUBS, I look at the history of the beverages called shrub, from their origins in the Middle East up through to their modern use in the trendiest cocktail bars and restaurants. Yes, beverages. There are at least two, and there might be three, depending on how you count things.

I am a writer, editor, blogger, drinker, husband, and stay-at-home dad to two beautiful children, Julian and Mirabelle. I live in Brooklyn, New York, and although it frequently bugs the hell out of me, I still love it very much. When I'm not writing, blogging, editing, drinking, husbanding, and dadding, I like to cook, bike, walk, and smoke cigars, though seldom all at once. I used to like to grill and smoke meats and vegetables in my spare time, but I currently lack a yard. Or for that matter, spare time.

Reviews

[Christopher Zulueta · Rating 4 out of 5]

Quick read; short and sweet. Bonus for the quick history lesson on the history of the shrub, as well as the evolution of the word from Sherbert to Shrub and also as cultural exchange of Middle Eastern to English to the colonial era of the Pennsylvania Dutch tradition. Great recipes from sweet to savory and NA beverage galore for the kids!

[Erica · Rating 5 out of 5]

Excellent book, excellent recipes. The big insight here is to add double the fruit all other recipes advise. Your ratio should be 2 fruit : 1 sugar : 1 vinegar.
Dietsch is not a historian, so other than factoids there's not a lot to be gained in the history section, but there are fun moments there too. But come & stay for the recipes. So easy, fresh, and delicious!

[Julie Davis · Rating 3 out of 5]

Informative and interesting introduction to the resurgence of shrubs, a colonial drink that can best be described as a fruit syrup which is a fairly simple combination of fruit, sugar, and vinegar. Think of something like a lemonade concentrate to get an idea of what these are going for taste-wise. These can be used to flavor sparkling water or actual cocktails.

This book has the basics and then the updated, edgier versions which include things like tomatoes and peppers. I generally liked it except that the cocktail section gave recipes for using specific shrubs but not a more generalized guide to using the shrubs. Of course, one can use the cocktail recipes as a more general template for experimenting on one's own.

[Sarah-Hope · Rating 5 out of 5]

Every summer, I pull this book out and try a few of the recipes—I've never had a loser. Today's delicious result: watermelon-basil shrub. Mix it with sparkling water and you've got an amazingly complex non-alcoholic drink.

[Deni B · Rating 5 out of 5]

Great read in the time of the virus! I've got 5 shrubs in the fridge and plan for more! Delicious!

What a delightful read! And the first cookbook I've read cover to cover. More shrubs will certainly follow as well as "shrubby" cocktails. Dietsch does a good job with the history of shrubs and presents plenty of recipes. Many of the steps are repeated from shrub to shrub giving me confidence to use the basic procedure and create my own versions.

My copy is almost pristine now with most notes on stickies or carefully written. I'm sure will become dog-eared, stained and worn with loving use. I also expect it to live on the counter and rarely grace the shelf.

Next up: Pear Ginger Shrub!

[Stephanie · Rating 4 out of 5]

Just enough history, and a great variety of different recipes for both shrubs and drinks made with shrubs.

[celestine · Rating 3 out of 5]

I actually spent a couple months skimming this before I started reading it in earnest. The history section was actually interesting once I actually went through it, and the shrub recipes are all great. The reason why I’m only giving this three stars instead of four, is because I felt the cocktail section of the book was lacking. He provides recipes for like 100 different shrubs but then only uses like 5 of them in the cocktail recipes. I’m more interested in the savory shrubs and for example there’s only one single cocktail recipe that calls for the pepper shrub, and it calls for only 1/2 oz of it at that! As another reviewer mentioned, he doesn’t even offer a generalized theory of how to use them in cocktails. So, the shrub recipe section and history is 4/5, and the second half of the book is more of a 2/5 for me.

[loafingcactus · Rating 3 out of 5]

Interesting --though quick limited in "gaze" as the cool kidz say-- history though there are some places where the history makes zero sense (and one place where it is so bizarre it's obvious that is not what happened lol) and it's pretty clear that's because the Black part of the history is missing. Followed by a useful and complete set of recipes.

I've switched from sodas to mixing up an evolving shrub drink (finish about 3/4 of the glass, add some other stuff) in the afternoons. This is not some ethical superiority, when busy I have a soda, but it's just something more interesting to fill in the days of food and drink.

Three stars means it got the job done! Leave some room for War and Peace to be rated higher than a cookbook, hmmm.

[Bridget · Rating 4 out of 5]

(Reviewing the book, and while I haven't made these specific recipes, I have made a few that the author published on Serious Eats, which have been quite tasty!)

I loved this book. Just enough history (fascinating!), well-written, and full of great ideas. As in all cookbooks, if the font size was bumped up even half a size, I'd like it more.

[Rody Misseyer · Rating 4 out of 5]

A fun and light read! There is a little bit of background about shrubs provided, but just enough to get a good sense of it. The recipes are easy, delicious and they have unique combinations as well. Michael Dietsch also gives a glimps every now and then how he came to those flavour combinations and recipes. A good introduction into shrubs

[Tatjana · Rating 5 out of 5]

When I started making shrubs, I had utterly no idea what they were. I had never heard of them, and no bar I've been to uses them (that I know of).
But now I'm obsessed.
I'm going to step through each one of these shrubs.
Oh yes.
I am.

[Sandy · Rating 4 out of 5]

I have gotten into making shrubs, less for booze and mostly as a means of being able to drink apple cider vinegar for health reasons without making horrible faces. Gives a little history and some good recipes.

[Isabel · Rating 4 out of 5]

I have enjoyed exploring this topic over the course of this late summer and autumn. The author has presented not only historic information at quite good depth, but then also relates his own current experience in an easily accessible way.

[Laura · Rating 5 out of 5]

A lovely mix of history and practical methods for making shrubs, both boozy and vinegar based. Martha Washington's shrub is a go-to for a summer drink to bring to a party in a pitcher or slowly enjoy the pitcher myself.

[Justin · Rating 4 out of 5]

Really approachable and concise history and methodology for making delicious shrubs! Having now made several, I can recommend these recipes.

Only issue is the writing. I find the use of phrases like “As you can see” to just be awkward and stilted.

[Heydi Smith · Rating 3 out of 5]

I am looking to get into making shrubs, sipping vinegars. This book looks to mostly about making cocktail drinks which isn’t really what I am looking for but it does have some shrub basics and recipes, so it’s a good start.

[Blake · Rating 5 out of 5]

Some really good recipes, though I still have more to try!

[Kirk Dobihal · Rating 5 out of 5]

Excellent primer and how to book on the making of shrubs. Had my first one at Gettysburg and wanted to order a shrub but shied away due to cost. Stumbled on this book and am psyched to make my own.

[Violet Laflamme · Rating 5 out of 5]

Just got a set of shrubs for Christmas, and it was reading this book a long time ago that pushed me to be interested in trying them. Definitely recommended.

[eHawk · Rating 4 out of 5]

So many fun recipe ideas. Love it.

[Coby Gibson · Rating 4 out of 5]

Easy and quick history of shrubs (vinegar juice syrups) with lots of recipes to fill up the majority of the book

[Susan · Rating 5 out of 5]

I cannot wait to start making some of these shrubs! I really enjoyed the conversational writing style and all of the history of these fascinating concoctions.

[Kelley · Rating 5 out of 5]

Who knew you could absolutely love a cucumber margarita? Who knew that Shrubs had anything to do with drinks. Well now I do. My thanks to my friend Jennifer for gifting me this treasure.

[Kristel · Rating 5 out of 5]

Excellent history and information to help your learn how to put a shrub together. Then there are some great recipes and cocktail usage ideas. Well done!!

[Russell Max Purvis · Rating 5 out of 5]

A great go to to learn the basics of making shrubs. The knowledge contained within has led me far

[Tanya · Rating 4 out of 5]

Made the ginger peach shrub and it was delicious. My only wish is that they have a few more recipes for each shrub to throw in some variety. Thumbs up to buy if you like shrubs!

[Heidi Babb · Rating 4 out of 5]

Great recipes -- looking forward to trying them.

[JH · Rating 5 out of 5]

I really enjoyed this! I have already made the lemon lime shrub and the cucumber shrub, both of which are delicious and make me feel like I’m participating in some secret special ritual in my kitchen. So fun!

[Betsy · Rating 4 out of 5]

For all the at home cooks and bartenders out there that love to see reward for effort when they create. Book 45 for 2025

[Christy Baker · Rating 3 out of 5]

I don't know that I'd say I've "finished" reading this one, but I've been perusing it off and on for a number of weeks and am adding it to my Amazon personal buy/read list so that I'll be able to continue enjoying it as the library copy needs returning. What was most interesting for me was the fascinating section on the history of shrubs in the initial chapters. The author does a great job of tracing world use and the evolution of the shrub as a beverage, both with and without alcohol, across years and in various spots around the world from Turkey and Persia to parts of Europe and parts of the Caribbean and United States. There is a wide variety of recipes for shrub mixes both sweet and more tart/savory as well as suggestions on how to use them in beverages from punches to cocktails. This seems like the kind of book that is both interesting enough to use from time to time and off-beat enough that it doesn't replicate many of the other food and cooking books in my collection.