Honey Free Classic Ginger Shrub
Shrubs — the old-school drinking vinegars that bartenders and home cooks have been quietly obsessing over — are having a serious moment, and this ginger version is a perfect place to start. The process is beautifully simple: fresh ginger gets bruised into granulated sugar, left to slowly release its fiery, aromatic juice over 48 hours, then married with apple cider vinegar for a concentrate that's bright, spicy, and just a little funky in the best way. Many commercial shrubs and flavored syrups sneak in sweeteners like honey or agave, so making your own from scratch means you know exactly what's in the bottle. The optional black peppercorns add a subtle warmth that makes the whole thing feel a little more complex without any extra effort. Stirred into sparkling water over ice, it's a genuinely refreshing non-alcoholic drink that doesn't taste like a compromise — and it works just as well as a cocktail mixer for anyone who wants to go that route. A batch keeps in the fridge for up to three months, so you can make it once and enjoy it all season long.
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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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