Otherwise, I don't stop by very often. But, Sonja, the owner, writes a nice newsletter each month with events and drink recipes, etc. I keep them all so that I can reference them whenever I want to try a new cocktail.
This month, she featured a Springtime Shrub cocktail. I had heard of shrubs before, but had never attempted to make my own. Shrubs are an old-timey way of preserving fruit in sugar and vinegar. The resulting nectar can be added to water or soda for a refreshing beverage (add a little gin or vodka to some club soda and a splash or two of a fruity shrub, and yum happens!), they can also be added to olive oil to make a lovely salad dressing or marinade.
So, I decided to try my hand. These four jars are about three days from being ready to strain the fruit. The basic recipe is the same for each jar: 2 cups of fruit, 1 1/2 cup each sugar and vinegar. There is a little muddling involved and waiting for the sugar to do its thing before adding vinegar -- since this is my first attempt, I suggest you google shrubs for other recipes rather than use mine. Once these are finished and I have tasted them, I will post my recipes if these are any good.
One jar has strawberries and champagne vinegar, another has strawberries and balsamic vinegar. A third jar has strawberries, blueberries and apple cider vinegar, and the final jar has blueberries, red raspberries, and champagne vinegar.
In a few days, I will post the results of the taste test.