“Have you got into drinking shrub yet?” I asked, and I immediately regretted the “yet” lingering pretentiously in the air.
I backtracked and attempted to erase the unintentional hipster tone I had assumed, while proceeding into what felt like a Portlandia skit. I explained to my friend, “Shrub is a syrup or concentrate made with sugar, vinegar and fruit infusions. The traditional beverage dates to colonial times when it was used as a fruit preservation method.” Luckily, my friend was a good sport because the more I spoke, the more “do you know the name of the chicken I am eating?” I seemed.
On that note, let’s talk about a gathering of shrub nerds . . !
Sarah Walsh, owner of Caffe D’Amore Catering, is an avid shrub maker and drinker. She had the idea to bring other shrub nerds together for a tasting and friendly competition à la… a ShrubDown!
We gathered at Wigle Whiskey, where we received a proper welcome in the form of a cocktail containing peach shrub, early grey tea, honey and Aged Wigle Wheat Whiskey. Set against the backdrop of whiskey barrels, was the “shroda bar,” where we sampled shrub (mixed with soda water) from local enthusiasts including Blackberry Meadows farm, Wild Purveyors, the Butterjoint, the Livermore, and 1947 Tavern. After adequate sampling time, the competition began.
Bartenders from said establishments shook, stirred and mixed at the designated bar before submitting their concoctions to the panel of judges. One critique of the event was the judges were the only official taste testers of the cocktails, but it pays to be friends with a competitor’s girlfriend and catch some of the extra sips. It’s all who you know!
The panel of judges declared a first place tie- weak judging, says my competitive side, but congrats nonetheless to Abbie of the Livermore and Will of The Butterjoint on winning the first ever ShrubDown!
Good news for you local Pittsburgh shrub enthusiasts. There is another ShrubDown on the horizon! Mark your calendars for November 9th, and keep an eye open for more details. For you local and non-local shrub enthusiasts, here’s my own shrub recipe.
I made the pictured shrub from local mint, fresh strawberries and a red wine vinegar when strawberries were bursting with local flavor. Pardon my blogging delay, and I might suggest using a more seasonal fruit if you’re making this during the fall or winter. I made another variety with lemon, rosemary and apple cider vinegar, which was for the more seasoned shrub palate, as it was far more tart and acidic.