Barley Free Classic Ginger Shrub
Shrubs — the old-school drinking vinegars that bartenders and home cooks are rediscovering — are one of those pantry staples that feel almost magical once you make your own. This one is built on fresh ginger, granulated sugar, and apple cider vinegar, with a pinch of sea salt and optional cracked black pepper that adds a subtle, warming depth. The process is beautifully low-tech: bruise the ginger into the sugar, let it rest in the fridge for 48 hours, then stir in the vinegar and strain. What you get is a bright, fiery, slightly sweet concentrate that keeps for up to three months and transforms a glass of sparkling water into something genuinely exciting. It also works beautifully as a cocktail mixer whenever you want a little complexity without reaching for a bottle of something fussy. Every ingredient here is straightforward and naturally grain-free, so there's no need to scrutinize labels or worry about hidden additives sneaking in. One tablespoon stirred into chilled sparkling water over ice is honestly one of the most refreshing things you can put in a glass.
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Learn more →Ingredients
16 servings
- 4 oz fresh ginger, peeled and thinly sliced
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- ¼ tsp fine sea salt
- ¼ tsp black peppercorns, lightly crushed (optional)
Instructions
- 1
Combine the sliced ginger and sugar in a medium bowl. Use a muddler or the back of a fork to press and bruise the ginger pieces firmly against the sugar, until the sugar begins to look wet and the ginger is fragrant, about 1–2 minutes.
- 2
Stir in the fine sea salt and the black peppercorns, if using. Cover the bowl tightly with plastic wrap and refrigerate for at least 48 hours, stirring once after the first 24 hours, until the sugar has fully dissolved into a syrup and the ginger has released its juice.
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