Move over bitters and syrups—there’s another old-world ingredient stepping back into the spotlight: the shrub. Also known as drinking vinegar, shrubs have become a staple in craft cocktails, zero-proof mixology, and artisanal home kitchens. But this “trendy” drink is anything but new. Its roots stretch across continents and centuries, beginning as a practical method of preservation and evolving into a refreshing, flavorful beverage enjoyed around the world.
What Exactly Is a Shrub?
At its core, a shrub is a concentrated syrup made from fruit, sugar, and vinegar. Mixed with still or sparkling water—or used in cocktails—it offers a tangy, sweet, invigorating flavour. Its name comes from the Arabic word “sharāb”, meaning to drink, which also gave rise to words like sherbet and syrup.
Origins in the Ancient World
The idea of combining fruit and acid as a medicinal or refreshing drink has long roots:
Middle Eastern beginnings
As early as the Middle Ages, Middle Eastern cultures used vinegar- or citrus-based drinks to preserve fruit and create cooling beverages. Traders carried these recipes along spice routes, spreading them to Europe.
European evolution
In the 17th and 18th centuries, vinegar-based cordials became popular in England. Without refrigeration, vinegar was a crucial preservative. People macerated berries in vinegar and sweetened the result to create a long-lasting syrup. These shrubs were often mixed with water, wine, or spirits.
Interestingly, vinegar-based drinks were seen as both healthful and practical—believed to aid digestion and stave off spoilage when clean water wasn’t guaranteed.
Shrubs in Early America
Shrubs crossed the Atlantic with colonists, where they became a household staple. Farmers used them to:
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Preserve summer fruit through long winters
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Stretch limited supplies of alcohol
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Flavor drinks in an era before commercial soft drinks
Colonial taverns frequently served shrubs mixed with rum or brandy, and they remained popular well into the 19th century. Eventually, though, new technologies—refrigeration, pasteurization, and industrial soft drink production—pushed shrubs into obscurity.
The Modern Revival
Shrubs resurfaced in the 21st century, partially thanks to:
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The craft cocktail movement
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A renewed interest in fermentation and preservation
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Zero-proof mixology and nonalcoholic alternatives
Bartenders appreciated the complexity shrubs bring to drinks: sweetness balanced by acidity and vibrant, preserved fruit flavour. Home cooks found them easy to make and endlessly customizable.
Today, you’ll find shrubs infused with everything from berries and stone fruit to herbs, peppers, and even tree sap. They appear on cocktail menus, in specialty shops, and in countless DIY recipes.
Why Shrubs Endure
Despite centuries of change, the humble shrub persists for one reason: it works. It’s delicious, versatile, and rooted in simple, practical preservation. What started as a necessity has become a creative outlet for flavour makers everywhere.
Whether you’re mixing a cocktail, crafting a nonalcoholic refresher, or exploring historical foodways, shrubs offer a sip of history—and a reminder that good ideas never really disappear.
