Cinnamon Free Classic Ginger Shrub
Sharp, tangy, and deeply aromatic, this ginger shrub is a drinking vinegar concentrate that transforms a simple glass of sparkling water into something genuinely exciting. The ingredient list is clean and intentional — fresh ginger, sugar, apple cider vinegar, salt, and an optional pinch of crushed black pepper — so there's no guesswork about what's actually in the bottle. Many store-bought shrubs and flavored syrups sneak in warming spice blends that can be hard to parse on a label, but this one is made entirely from scratch with full control over every element. The cold-process method does most of the work for you: 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 syrup with real depth — peppery heat from the ginger, a gentle tang from the cider vinegar, and a subtle savory edge from the sea salt. It keeps in the refrigerator for up to three months, so one batch goes a long way whether you're stirring it into sparkling water or using it as a cocktail mixer.
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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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