Capsaicin Free Classic Ginger Shrub
Shrubs — those old-fashioned drinking vinegars — are having a serious comeback, and this ginger version is one of the most versatile you can make at home. The slow cold-process method lets the ginger steep into the sugar over 48 hours, drawing out every bit of its warm, aromatic bite without any heat at all. Apple cider vinegar brings a mellow tang that balances the sweetness beautifully, and a pinch of sea salt ties it all together. For anyone avoiding capsaicin, this is a brilliant way to get that bold, zingy kick in a drink without a single chile or hot pepper in sight — ginger delivers all the complexity you're craving through an entirely different pathway. Stir a tablespoon into sparkling water over ice and you have a sophisticated, refreshing sipper that feels like something from a craft cocktail bar. It also works beautifully as a mixer, and since you made it yourself, you know exactly what went into the bottle. A batch keeps in the fridge for up to three months, so one round of prep goes a very long way.
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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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