Cashew Free Classic Ginger Shrub
This tangy, aromatic drinking vinegar is the kind of pantry staple that quietly transforms everything it touches — from a simple glass of sparkling water to a well-crafted cocktail. Fresh ginger gets bruised into granulated sugar, then left to slowly release its fiery, fragrant juice over 48 hours before apple cider vinegar brings the whole thing together with bright, puckery depth. The result is a complex, slightly spicy syrup that tastes like it came from a craft beverage shop, but costs a fraction of the price to make at home. Because it's built entirely from whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking into your glass. A tablespoon stirred into sparkling water over ice is genuinely refreshing, but it also plays beautifully as a cocktail mixer when you want something a little more festive. Stored in the fridge, it keeps for up to three months, so one batch goes a 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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