Nutmeg Free Classic Ginger Shrub
Shrubs — the old-fashioned drinking vinegars that bartenders and home cooks are rediscovering — are one of the most rewarding things you can make with just a handful of pantry staples. This one leans hard into fresh ginger, letting it macerate in sugar for a full 48 hours so every drop of that spicy, aromatic juice gets pulled into a glossy syrup before the apple cider vinegar ever enters the picture. The result is bright, tangy, and deeply gingery with a gentle heat that lingers in the best possible way. A splash over sparkling water and ice is genuinely refreshing, and it doubles beautifully as a cocktail mixer when you want something a little more interesting than a standard simple syrup. Because the ingredient list is so clean — fresh ginger, sugar, vinegar, salt, and an optional pinch of cracked pepper — there's no need to scan labels or second-guess spice blends for hidden additives. It keeps in the fridge for up to three months, so one batch goes a 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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