May is National Vinegar Month
We’re celebrating National Vinegar Month by diving into one of the most refreshing and versatile cocktail trends: vinegar shrubs. A vinegar shrub is a sweetened, fruit-infused syrup made by combining vinegar, sugar, and fresh ingredients, creating a perfectly balanced blend of tangy, sweet, and bold flavor.
When mixed into cocktails, shrubs add a bright acidity that enhances everything from crisp fruit notes to deep, complex spirits. The result is a refreshing, elevated drink with layers of flavor that feel both timeless and modern. Perfect for sipping, experimenting, and celebrating all month long.
Cranberry Rosemary Shrub Cocktail
Bold, tart cranberry meets herbal rosemary in this deeply flavorful cocktail. With a touch of spice and a refreshing seltzer finish, it’s a perfect balance of bright, earthy, and effervescent.
Ingredients:
Cranberry Rosemary Shrub
1 cup fresh or frozen cranberries
1 cup apple cider vinegar
1 cup granulated sugar
1 cinnamon stick
1 sprig fresh rosemary
1 teaspoon black peppercorns
Cocktail
6 oz Red Eye Louie’s WhisQuila®
3 oz cranberry shrub
3 oz seltzer
Rosemary sprigs (for garnish)
Cranberries (for garnish)
Instructions:
Shrub
Combine cranberries, vinegar, sugar, cinnamon stick, rosemary, and peppercorns in a saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes.
Remove from heat and cool completely. Strain into a jar and discard solids (or reserve cranberries for garnish).
Cocktail
Fill a shaker with ice and add WhisQuila® and shrub. Shake until chilled.
Strain into glasses over ice, top with seltzer, and stir gently. Garnish with rosemary and cranberries.
Tasting Notes:
Tart cranberry leads with a bright punch, softened by herbal rosemary and warming spice. The WhisQuila® adds depth, while seltzer brings a crisp, refreshing finish.
Cherry Vanilla Maple Shrub Cocktail
Rich, layered, and slightly indulgent, this cocktail combines deep cherry flavor with warm vanilla and maple sweetness, finished with a bright vinegar lift and smooth WhisQuila®.
Ingredients:
2 oz Red Eye Louie’s WhisQuila®
Cherry Vanilla Maple Shrub
2 cups sweet cherries (pitted or unpitted)
½ vanilla bean
½ cup maple syrup
½ cup apple cider vinegar
1 tablespoon balsamic vinegar
Instructions:
Shrub
Mash cherries with vanilla and maple syrup. Stir in vinegars, cover, and let sit 24–48 hours.
Strain, pressing solids to extract all liquid. Store in refrigerator for up to 1 month.
Cocktail
Mix 1 part shrub with 4 parts soda water. Add WhisQuila® and stir gently. Serve over ice.
Tasting Notes:
Deep cherry richness blends with warm vanilla and maple sweetness, balanced by a subtle tang. WhisQuila® adds smooth depth, finishing with a lightly sparkling, complex sweetness.
WhisQuila Ginger Shrub Cocktail
Warm, zesty, and refreshingly sharp, this cocktail highlights the bold bite of ginger balanced with citrus and smooth WhisQuila®. It’s simple, punchy, and full of character.
Ingredients:
Ginger Shrub
1 (5-inch) ginger root, peeled and grated
1 cup water
1 cup sugar
¼–½ cup apple cider vinegar (to taste)
Cocktail
1 lime, cut into wedges
2 oz ginger shrub
1½ oz Red Eye Louie’s WhisQuila®
4 oz club soda
Candied ginger (for garnish)
Instructions:
Shrub
Combine water and sugar in a saucepan and heat until dissolved. Bring to a simmer and add ginger. Cook 5–10 minutes until fragrant.
Strain out ginger and stir in vinegar. Store in an airtight container for up to 6 months.
Cocktail
Fill a glass with ice. Squeeze in a lime wedge and drop it in. Add ginger shrub and WhisQuila®. Top with club soda and stir. Garnish with candied ginger and a lime wedge.
Tasting Notes:
Spicy ginger and bright citrus create a lively, invigorating sip, while WhisQuila® adds smooth warmth. Crisp bubbles finish clean with a lingering zing.
Raspberry Shrub Cocktail
Vibrant, fruity, and slightly tangy, this cocktail blends fresh raspberry brightness with citrus and a sparkling finish. It’s playful, refreshing, and perfect for any occasion.
Ingredients:
Raspberry Shrub
1 cup fresh raspberries
¾ cup turbinado sugar
⅓ cup red wine vinegar
⅔ cup white wine vinegar
Cocktail
2 oz raspberry shrub
1 oz orange liqueur
4 oz Red Eye Louie’s Immoral® Vodka
4 oz club soda
Lime rounds (for garnish)
Instructions:
Shrub
Mash raspberries with sugar in a bowl. Cover and refrigerate overnight.
Add vinegars, stir well, and strain through a fine mesh sieve. Store in the refrigerator.
Cocktail
Fill a shaker with ice and add shrub, orange liqueur, and vodka. Shake well.
Strain into a glass, top with club soda, and garnish with lime rounds.
Tasting Notes:
Bright raspberry and citrus flavors lead with a tangy sweetness, balanced by smooth vodka. Light bubbles create a crisp, refreshing finish with a subtle tart edge.
Pear and Ginger Cocktail
- 2 oz pear ginger shrub
- 2 oz Red Eye Louie’s Immoral® Vodka
- Juice of half a lemon
- Splash of honey
- 2-inch piece of ginger, peeled and chopped
- Prosecco or champagne (to top)
- Pear slices (for garnish)
Pear and Ginger Shrub
3 ripe pears, chopped
1 cup water
½ cup honey
2 tablespoons grated ginger
½ cup unfiltered apple cider vinegar
3 thyme sprigs (optional)
Instructions:
Shrub
In a medium saucepan, combine pears, honey, and water. Bring to a soft boil, then reduce heat and simmer for 25 minutes until pears soften. Remove from heat, add grated ginger, cover, and let sit 10–15 minutes.
Strain through a sieve, pressing pears to extract juice. Return liquid to pan, add apple cider vinegar, and simmer 2–3 minutes. Cool and store in an airtight container in the refrigerator for up to 2 weeks.
Cocktail
In a shaker, combine shrub, vodka, lemon juice, honey, and chopped ginger. Muddle gently to release ginger flavor. Add ice and shake vigorously.
Divide between two glasses and top with prosecco or champagne. Garnish with pear slices and serve.
Tasting Notes:
Crisp pear and zesty ginger create a vibrant, slightly tangy base, while bubbles lift the flavors into a light, elegant finish. Subtle sweetness and spice balance beautifully for a refreshing, aromatic cocktail.