lemon ginger shrub

lemon ginger shrub

A lemon ginger shrub isn’t some sort of bush, it’s actually a vinegared syrup used with spirits, water, or carbonated water. Add this to your mocktail repertoire, or use it as an interesting twist when mixing a cocktail. Shrubs are made from a a wide variety of fruit juices and of had their start in American Colonial days. You could substitute Prosecco for the club soda or add a shot of Bourbon to push this into the cocktail category.

lemon ginger shrub

Serves: Makes 2½ cups syrup


  • ½ cup fresh ginger, peeled and sliced
  • 1 cup cider vinegar
  • 2 cups sugar
  • 1 cup freshly squeezed lemon juice (about 4 lemons)
  • 2 quarts club soda



Lemon ginger shrub:


Heat the peeled ginger slices and the cider vinegar in a small saucepan until the vinegar begins to simmer at the edges of the pan.


Remove from heat and pour the contents into heatproof glass container. Let it cool completely, then cover it with plastic wrap or a lid and let it sit for 24 hours at room temperature.


Strain the liquid without pressing the ginger for 5 minutes. Your liquid yield should be about 1 cup.


Discard the ginger and pour the liquid into a small saucepan. Add the lemon juice and sugar. Stir over high heat until it comes to a boil, then reduce to a simmer for 2-3 minutes.


Cool completely. Pour into a glass jar and cover. Refrigerate for up to 2 months.




Fill a rocks glass with ice. Pour 1½ shots of lemon ginger shrub into the glass and top with club soda. Stir to blend the syrup and soda.

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