Latex Free 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 one is built around fresh ginger, granulated sugar, and apple cider vinegar, with a little sea salt and optional black pepper to round out the heat. The process is beautifully low-tech: bruise the ginger into the sugar, let it rest in the fridge for 48 hours, then stir in the vinegar and strain. What you end up with is a bright, spicy, slightly tangy concentrate that keeps for up to three months and works equally well stirred into sparkling water or used as a cocktail mixer. For anyone navigating latex sensitivities, this recipe is a genuinely clean option — every ingredient here is straightforward and easy to verify, with no hidden additives or ambiguous processing aids to second-guess. Stir a tablespoon into a tall glass of ice water and it tastes like something you'd pay good money for at a craft beverage counter. Once you have a jar of this in your fridge, you'll find yourself reaching for it constantly.
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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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