In the drink world, a shrub is a concentrated syrup that combines fruit, sugar, and vinegar. Apple cider vinegar is the most common base for shrubs, and herbs and spices are often added to create interesting flavor combinations. By the 18th Century, making shrub with no vinegar was considered passé but vinegar shrubs will make a comeback during the 1920’s Prohibition. 

Martha Washington’s recipe for shrub comes from a handwritten book that Martha inherited from her first mother-in-law, Frances Parke Custis. The book was handed down through the generations, originating probably in England in the early 1600s. Martha herself held onto it for 50 years, before handing it down to her granddaughter Eleanor Parke Custis, on the occasion of Eleanor’s marriage.

ORIGINAL RECIPE

“Take one quart of brandy & a quart of white wine, & a quart of spring water. mix them together then slice 3 leamons, & put in with a pound of sugar. stir these very well, cover yr pot close, & let it stand 3 dayes, stiring it every day. then strayne it, & bottle it, & crush ye leamons very well inside it.”

MODERN ADAPTATION OF RECIPE:

• 1 (750-milliliter) bottle Cognac
• 1 (750-milliliter) bottle White Wine (something fairly dry, like a pinot gris)
• 3 cups spring Water
• 2 Lemons, sliced and crushed, with the rinds left on
• 1 ½ cup turbinado Sugar

Add all ingredients to a large pot, stirring well. Let it sit for several days, stirring every day, until the sugar dissolves.

Strain out the lemon remains using a fine-mesh strainer lined with cheesecloth.

Bottle it and store it in a cold place, preferably in the refrigerator.

Serve over crushed ice in a cocktail glass.

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