This Lemon lime shrub is a refreshing beverage to sip on as the temps and humidity keeps rising. The discovery of shrubs continues for me,. I found this recipe and many more in this book by Michael Dietsch, this is a great resource for process and recipes.
I mix this lemon lime shrub with sparkly water and either vodka or gin for a simple cocktail. With shrubs I suggest using a milder vinegar like a champagne or white wine and start by adding the vinegar in small quantities and continue to taste till you like the flavor.
- 5-6 lemons (yields one cup of juice)
- 3/4 cup sugar
- 1/2 cup lime juice
- 3/4 cup champagne vinegar
- remove the yellow part of the lemon peel. Juice the lemons.
- add the lemon and lime juice to vinegar and the oleo-saccharum. Blend to combine. put in jar and shake to blend. allow 3 to 4 days for flavors to meld.
In addition you do a process called oleo-saccharum with the peels of the lemons to add some more in-depth flavor to the sugar with blending the oils of the lemon peels and the sugar.
- With a vegetable peeler remove the rind of the the lemon, careful to remove the white pith. And use the remaining zest.
- place zest in bowl with sugar. Muddle the zest with sugar with a wooden spoon.
- cover bowl with plastic wrap and let sit for an hour or longer. After remove the peels and discard save the oily sugar to use in the shrub.
the sugar will add some zesty flavor to your shrub.
If you like fireball this is even better. I found this recipe published by Matt Allyn and have made it a few times. This is a nice fall whiskey for sipping round the fire pit while the leaves turn colors.
I have made the mistake of letting it infuse for too long and the cinnamon will over power the flavor. I suggest trying a sip after four days and check the flavor until you find it just right. Another treat we enjoy is a hot apple cider with some cinnamon whiskey.
This past summer I picked some cucumbers and lemon grass out of my vegetable garden and infused it with some vodka. The first drink that came to mind was a Bloody Mary.
I am a Bloody Mary fan and normally I go for the spicy meaty bloody mary with the beef stick garnish. The cucumber lemon grass vodka gave the Bloody Mary a new refreshing right out of the garden flavor. I have since been keeping my eyes out for cucumber vodka cocktail ideas and as usually once you are looking for something it seems to keep popping up all over. In magazines and drink menus all over town.
“Invented by bartender Fernand Petiot at Harry’s New York Bar in Paris in the 1920s, the bloody mary began as a simple blend of vodka and tomato juice. Petiot brought it with him when he returned to the States, added the drink’s signature spiciness, and since then it has soared in popularity, spawning numerous variations.”
Of course one of the best things about the bloody mary is all the many garnish ideas one can come up with. Makes for a meal of it’s own.
If you are in a pinch the best bloody mary mix is Zing Zang.
Here is another drink recipe idea:
RIPSAW…. muddled mint–cucumber lemon grass vodka–fresh lime juice–and soda on the rocks
Enjoy in moderation:)