- Spiral-bound: 160 pages
- Publisher: Fair Winds Press; Spi edition (May 15, 2015)
- Language: English
- ISBN-10: 1592336752
- ISBN-13: 978-1592336753
- Product Dimensions: 6.5 x 1 x 8 inches
- Shipping Weight: 15.5 ounces (View shipping rates and policies)
- Average Customer Review: 4.6 out of 5 stars See all reviews (22 customer reviews)
- Amazon Best Sellers Rank: #233,212 in Books (See Top 100 in Books)
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Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs Spiral-bound – May 15, 2015
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From the Publisher
The Squire’s Strawberry-Rhubarb Shrub
It’s true, the Squire’s Shrub does require a couple of extra steps, but I promise it’s worth your while: Your patience will be rewarded with a lush, crimson colored syrup that’s straight out of the eighteenth century, when America was in its infancy and early pharmacists would have relied on their gardens to supply the basis for their healing tonics. (Rhubarb has been used as a digestive aid for thousands of years.) There’s nothing difficult to it, though, beyond a little extra mixing, and roasting your fruit before making the shrub. The vinegar’s high acidity cuts through the sumptuous, charred, caramelized flavor of the roasted strawberries and rhubarb, making it a seductive addition to gin, vodka, and rum-based libations.
2 cups (340 grams) Roasted Strawberries and Rhubarb
1 cup (200 grams) Demerara sugar
1 cup (235 milliliters) light balsamic vinegar
Time: 3–4 weeks. Add the roasted strawberries and rhubarb to a nonreactive bowl. Cover with the sugar, stir to combine, and cover it with plastic wrap. Leave at cool room temperature for 24 hours. Stir frequently during this time to combine as the berries and rhubarb give off their liquid. Place a nonreactive strainer above a second nonreactive bowl, pour the fruit-sugar mixture into the strainer, and use a wooden spoon to mash the mixture in order to release as much liquid as possible. (Reserve the mashed fruit to use in cooking or baking, if you like.) Add the balsamic vinegar to the liquid, stir, and let the mixture sit for a few hours. Funnel into sterilized bottles or jars, and age for 3–4 weeks in the refrigerator. This shrub will last nearly indefinitely, but if it begins to quiver, dance, or speak in foreign languages, throw it out.
About the Author
Warren Bobrow is the creator of the popular blog cocktailwhisperer.com and the author of Apothecary Cocktails, Whiskey Cocktails and Bitters and Shrub Syrup Cocktails.
Warren has taught classes on spirits and cocktails all over the world, including an advanced class on rum at the Moscow Bar Show. He's taught the fine art of social media and food writing at the New School in New York as well as classes on creative cocktails and mocktails at Stonewall Kitchen in Maine.
Warren has written hundreds of articles on cocktails and food for Chilled Magazine, Saveur, Whole Foods/Dark Rye, Total Food Service, Eater, Voda, Serious Eats, Foodista, Distiller, Sip and Beverage Media as well as many other international outlets. He has also written for the Oxford Encyclopedia: Gotham issue and the Sage Encyclopedia of Food Issues. He has forthcoming research being published in the History of Food and Drink of New Jersey by Wiley Publishing.
Warren was a 2010 Ministry of Rum judge, was selected to be a judge for the 2016 Edible Communities EDDY Awards, and was the only American food journalist asked to participate in Fete de la Gastronomie, a nationwide celebration of French cuisine in Burgundy.Philip M. Dobard, is the Vice President SoFAB Institute, Home of The Museum of the American Cocktail
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Top Customer Reviews
so not only are the recipes uninteresting, it's also a bore to read.
i'd try anything else besides this one first.