DIY Shrubs 4 Ways | A Holiday Gift Idea

I made some of these for last minute gifts last year around Christmas and they were such a hit, I thought I'd share the recipe with you guys this year! Shrubs, or drinking vinegars, are not a new thing at all but they are making a comeback. You'll find them a lot in specialty stores for a lot of money but they are so easy to make at home, fo reals. And the flavor combinations are seriously endless. The basic ratio is 2 parts each fruit and sugar to 1 part vinegar and you can add in all kinds of fun mix-ins like herbs and spices, too or even change up the type of vinegars you use. They are a perfect gift to bring a host/hostess of a holiday party or just a great gift. They are delicious in cocktails or simply with some sparkling water. Here are the little bottles I like to use. You can tie a little ribbon on them with a tag for a suggested pairing, too!

Pomegranate Maple Sage

makes about 3 cups

2 c pomegranate arils
10 sprigs fresh sage
1 c organic cane sugar
1 c pure maple syrup (I like grade B)
1 c apple cider vinegar

In a 32 oz mason jar, combine the pomegranate, sage, sugar, and maple syrup. Using a muddler or the back of a wooden spoon, press everything together so the fruit begins to break down. After everything is combined, place the lid on and shake vigorously for about 30 seconds. Shake about twice a day for 72 hours and store at room temperature. After 72 hours, the fruit should be completely broken down and sugar dissolved and you should be left with a syrup. Strain the mixture and discard the solids and add in the vinegar. Keep shrub in an airtight bottle in the fridge for up to about 3 months.

pairs well with: bourbon and rum

Rosemary Clementine

makes about 3 cups

2 c clementine orange segments (or any orange you'd like)
2 c organic cane sugar
4 sprigs fresh rosemary
1 c white wine vinegar

In a 32 oz mason jar, combine the oranges, rosemary, and sugar. Using a muddler or the back of a wooden spoon, press everything together so the fruit begins to break down. After everything is combined, place the lid on and shake vigorously for about 30 seconds. Shake about twice a day for 72 hours and store at room temperature. After 72 hours, the fruit should be completely broken down and sugar dissolved and you should be left with a syrup. Strain the mixture and discard the solids and add in the vinegar. Keep shrub in an airtight bottle in the fridge for up to about 3 months.

pairs well with: mezcal and tequila

Grapefruit Vanilla

makes about 3 cups

2 c grapefruit segments
1 vanilla bean, split lengthwise and seeds scraped
2 c organic cane sugar
1 c white wine vinegar

In a 32 oz mason jar, combine the grapefruit, vanilla seeds and pod, and sugar. Using a muddler or the back of a wooden spoon, press everything together so the fruit begins to break down. After everything is combined, place the lid on and shake vigorously for about 30 seconds. Shake about twice a day for 72 hours and store at room temperature. After 72 hours, the fruit should be completely broken down and sugar dissolved and you should be left with a syrup. Strain the mixture and discard the solids and add in the vinegar. Keep shrub in an airtight bottle in the fridge for up to about 3 months.

pairs well with: gin and vodka

Pineapple Jalapeño

makes about 3 cups

2 c fresh pineapple, cut into rough chunks
1/2 a jalapeno, roughly chopped (with seeds)*
2 c organic cane sugar
1 c white wine vinegar

In a 32 oz mason jar, combine the pineapple, jalapeño, and sugar. Using a muddler or the back of a wooden spoon, press everything together so the fruit begins to break down. After everything is combined, place the lid on and shake vigorously for about 30 seconds. Shake about twice a day for 72 hours and store at room temperature. After 72 hours, the fruit should be completely broken down and sugar dissolved and you should be left with a syrup. Strain the mixture and discard the solids and add in the vinegar. Keep shrub in an airtight bottle in the fridge for up to about 3 months.

*Feel free to add more or less jalapeño, depending on how much spice you like. If you want only a hint of spice, remove the seeds. I'm a weenie and I can withstand half a pepper with the seeds.