Happy Hour: Three Shrub Cocktails

Margaret Houston

A sweet-and-sour syrup traditionally made from vinegar, sugar, and fresh fruit, the shrub takes its name from the Arabic sharaba, which means “to drink.” Although shrubs were popular in the United States during colonial times, they descended into obscurity as cocktail culture nose-dived in the mid-twentieth century. Rediscover the old-fashioned mixer with three drinks made using bottled shrubs from the Atlanta-based Shrub & Co.


Apple Toddy

From Matt Bruns at Shrub & Co.

2 oz. bourbon

¾ oz. Shrub & Co. Tart Apple 
Squeeze of lemon
Hot black tea

Combine bourbon, shrub, and lemon in a coffee mug or other handled cup. Add hot tea to taste.

Goin' Back to Cali

From Arianne Fielder at Seven Lamps in Atlanta, Georgia

1 oz. jalapeño infused tequila

¾ oz. Shrub & Co. Grapefruit Shrub

¼ oz. fresh lime juice

2 ½ oz. Sweetwater IPA beer

Combine tequila, shrub, and lime juice in a cocktail shaker with ice. Shake and strain into a sea-salt-rimmed champagne flute. Top with beer and garnish with a grapefruit twist.

Gin Gin Fizz
From Matt Bruns, Juan Garcia, and Deborah Marskey at Shrub & Co.

2 oz. gin (or vodka)
½ oz. fresh lemon juice
½ oz. Shrub & Co. Spicy Ginger Shrub
Club soda
Combine all ingredients in a cocktail shaker. Shake and serve over ice in a tall glass. Top with club soda.