Eggless Classic Ginger Shrub
Shrubs — the old-fashioned drinking vinegars that bartenders and home cooks are rediscovering — are one of those pantry staples that quietly transform everything they touch. This ginger version is bright, spicy, and just a little funky in the best possible way, with apple cider vinegar giving it that signature tangy backbone. The method here is beautifully low-tech: you bruise fresh ginger into granulated sugar, let time do the heavy lifting in the fridge, then stir in the vinegar and strain. No cooking, no special equipment, just patience and a good jar. A splash stirred into sparkling water over ice makes a genuinely refreshing drink, and it doubles as a sharp, complex mixer for cocktails when you want something with more personality than plain simple syrup. The optional black peppercorns add a subtle heat that plays off the ginger in a way that feels surprisingly sophisticated. Store it in the fridge and you'll have a versatile, naturally egg-free concentrate ready to go for up to three months.
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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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