Coconut Free Classic Ginger Shrub
Sharp, tangy, and alive with heat, this drinking vinegar is the kind of pantry staple that quietly transforms everything it touches — from a simple glass of sparkling water to a well-built cocktail. Fresh ginger gets muddled directly into granulated sugar, coaxing out its natural juices over a slow 48-hour cold steep before apple cider vinegar is stirred in to complete the shrub. The process is almost entirely hands-off, and the payoff is a concentrated syrup with real depth and a pleasant bite that no store-bought version can quite match. Many commercial shrubs and flavored syrups sneak in unexpected additives, so making your own from scratch means you know exactly what's in the bottle. The optional black peppercorns add a subtle warmth that plays beautifully against the vinegar's brightness without overwhelming the ginger. A single tablespoon stirred into sparkling water over ice is genuinely refreshing, and the jar keeps in the fridge for up to three months — meaning one batch 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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