Ginger-Lime ShrubI ended up scaling back the recipe a bit from the book's batch as well as reducing the 4 week incubation to 2 weeks. Resources and deadlines, you know. With this one shrub recipe, Warren provided 5 different drink recipes that can act on their own or serve as catalysts for future experimentation. From that handful, I was tempted by the egg white and Green Chartreuse-laden Twisted Cachaça Sour, but I ended up feeling the need for a Daiquiri.
• Peeled zest of 1 lime (discard pith)
• 1 lime (same one as above), quartered
• 2 oz sugar
• 1 1/2 tablespoons (3/4 oz) grated ginger
• 2 oz apple cider vinegar
Combine lime zest, lime flesh, sugar, and ginger; stir and leave 1-2 days. Muddle the lime and ginger; strain into a jar and add the vinegar. Store in a bottle for 3-4 weeks before using; mix every day or so until sugar is fully dissolved. Note: this recipe was scaled back 4x from the book.
Ginger-Lime Rum DaiquiriOnce prepared, the Daiquiri offered grassy and funky rum aromas with a hint of fresh lime and savory vinegar. The sip was rather delightful with lime notes and a fruitiness very similar to peach. Finally, the swallow came through as expected with grassy rum and ginger flavors with a vinegar zing. Overall, Bitters & Shrub Syrup Cocktails is less history-driven compared to Michael Dietsch's Shrubs book but is loaded with culinary ideas and flavor combinations.
• 2 oz Rhum Agricole
• 1 oz Ginger-Lime Shrub
• 3/4 oz Lime Juice
• 1/2 oz Simple Syrup
Shake with ice and strain into a cocktail glass. Garnish with a lime wheel.