Receta Bourbon Cranberry Shrub
Forget about Manhattans and Cosmopolitans, even older vintage cocktails are what’s in with cocktail culture aficionados. Old-fashioned shrubs – vinegar based fruit cocktails – are the drink of the moment. And this one is somewhat healthy, too, with its splash of seltzer and tart cranberries.
I don’t know about you, but I like the taste of vinegar in my drinks. Somehow I feel it’s dissolving any fatty foods I’m eating. I had a similar non-alcoholic drink, the All Maine Tonic, when I was eating at Duck Fat in Portland, Maine. It did help me digest all that greasy duck fat I ate. Well, maybe it just cut down the fat sticking to my palette!
The Bourbon Cranberry Shrub is a terrific drink recipe to use up any cranberries you have leftover from Thanksgiving. To reduce calories, use stevia or monk fruit instead of sugar. If you’re in a pinch, cider or unseasoned rice vinegar will work just as well.
The Bourbon Cranberry Shrub is just one of the old-fashioned cocktails I’ll be featuring this month from the December/January 2014 issue of Martha Stewart Living. Inside this issue, you'll find 92 ways to celebrate the holidays with cookies, crafts, DIY décor, and more.
Ingredients
- 1 cup fresh or frozen cranberries
- 1 cup sugar
- 1 cup white-wine vinegar s bour
- 1/4 cup plus 2 tablespoon boubon
- 2 tablespoons seltzer
Directions
Combine cranberries, sugar, and vinegar in a medium sized pot. Bring to a boil over medium high heat, stirring until sugar is dissolved.
Remove from heat and let cool completely. Refrigerate up to 3 weeks.
For each cocktail, fill a glass with ice. Stir in bourbon, seltzer, and 2 tablespoons shrub liquid. Add 1 tablespoon shrub cranberries. Serve immediately.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: Makes 1 cocktail
Photograph by Marcus Nilsson. Recipe and photo used with permission.