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Apple Shrub Spritz
Get Pickled with Geoffrey Zakarian and Paul Corsentino - at the National
Mixologist: Sean McClure
- 1oz. Karlsson’s Gold vodka
- 2 ½ oz. Spiced apple shrub
- 2 oz. Chilled club soda
- 2 Apple slices (Sliced very thin)
In a chilled mixing glass combine the Karlsson’s gold vodka and the spiced apple shrub with cracked ice and stir for 20 seconds. Add the chilled club soda to the mixing glass, stir just until mixed and strain into a frozen champagne flute. Garnish with the apple slices placed on the rim.
Spiced apple shrub
Yield: 1 qt.
- 6 Organic apples (any kind, but I prefer to use gala and honey-crisp)
- 1 c. Dark brown sugar
- 1 c. Demerara sugar (sugar in the raw)
- 10 Allspice berries
- 3 Cinnamon sticks
- 2 tsp. Ground nutmeg
- 2 tsp. Ground mace
- 2 oz. Fresh ginger
- 4 Cloves
- 2 c. Apple cider vinegar (I like to use good stuff that has been aged in barrel)
Core and chop the apples into one inch pieces and muddle them with the sugar and the spices. This should be done in small batches. Muddle them until the apples start to release their juice.
Let this mixture sit for 24 hours. This lets the apples have time to release more of their juice into the sugar and spice mixture.
The next day add the vinegar and mix well. Pour the mix into a large mason jar and let brew for a week at room temp in a dark place.
Once the week is over stir the mixture well and strain through a fine mesh sieve. Warm the shrub up if you still have residual sugar in the mix.
Cover and store in the refrigerator. This product has a very long shelf life. It is so delicious I’m sure it will be consumed before it goes bad.