Disclosure: This post is sponsored by Driscoll’s. All opinions are my own. Thank you for supporting companies that help to support Floating Kitchen!
Hi Friends! How are you today?
I’m actually feeling rather giddy. It’s going to be a beautiful, sunny day. And I’ve got all the ingredients for these Blackberry-Ginger Shrub Rum Cocktails at the ready (I’ve also got a container of this Blackberry-Chocolate Chip Ice Cream in my freezer – yahoo!). My Thirsty Thursday is shaping up rather nicely, if I do say so myself. I hope you’ll join me in celebrating!
Let’s talk about shrubs for a second. Not the short, green, leafy plants. But the “acidulated beverages” that were popular back in the colonial days. Have you heard of them?
Shrubs were once used as a way to preserve natures bounty of seasonal fruits (before the advent of modern refrigeration), but now they have become a rather trendy addition to both alcoholic and non-alcoholic beverages alike. You’ll find shrubs listed as an ingredient on modern cocktail menus. And in mason jars lining the shelves of all your mixologist friend’s refrigerators.
In fact, they have become so popular lately, that I’m a bit embarrassed to admit that this was my first time making one. The whole process was so easy (and the final results so tasty!) that I know I’ll be “shrubbing” on a regular basis from here on out. I followed the tips and instructions from this Serious Eats article. It’s got a lot of great information that I recommend checking out if you’re planning to embark on your own shrubbing journey.
Shrubs require very few ingredients to make. So definitely make sure you’re using the best ingredients that you can get your hands on. I’m so happy to be partnering with Driscoll’s for today’s recipe. Their gorgeous, juicy blackberries created one heck of a rich and flavorful shrub!
This blackberry-ginger shrub is the perfect mixer for all kinds of cocktail recipes. But I’m partial to combining it with some ginger beer, white rum and a squeeze of fresh lime juice. It’s fruity and refreshing and a wonderful way to say “cheers” to Spring! Oh and don’t forget to grab an extra package of Driscoll’s blackberries for garnishing your cocktail glasses. Because presentation is key!
- For the Blackberry-Ginger Shrub
- 1 package (6 ounces or 1 1/4 cups) Driscoll’s Blackberries
- 1 cup sugar
- 1 tablespoon peeled and minced fresh ginger
- 1 tablespoon water
- 3/4 cups apple cider vinegar
- 2 tablespoons balsamic vinegar
- For the Cocktails
- Blackberry-Ginger Shrub
- White rum
- Lime wedges
- Ice cubes
- Ginger beer
- Driscoll’s Blackberries
- Fresh mint leaves
- Make the shrub. In a large non-reactive bowl, combine the blackberries, sugar, minced ginger and water. Use the back of a spoon to crush the blackberries so they begin to release some of their juices. Cover the bowl with plastic wrap and refrigerate it for 24 hours, stirring the contents two or three times during this time. After 24 hours, strain the mixture through a fine mesh strainer into a clean bowl. Use a spatula to press down on the solids, removing as much of the liquid as possible. Discard the solids. Mix the apple cider vinegar and balsamic vinegar with the collected liquid. Transfer to a clean, re-sealable container (a 16 ounce mason jar works great for this) and place in your refrigerator. The flavor of the shrub will be sharp initially, but will mellow out over the course of several days. If stored and handled properly, the shrub will keep for many weeks in your refrigerator.
- Make the cocktails. For one cocktail, add 3 ounces of the shrub, 1 1/2 ounces of the rum and a squeeze of fresh lime juice to a cocktail shaker with ice. Shake vigorously. Then strain into a glass with fresh ice. Top with about 3-5 ounces of the ginger beer, depending on your taste preferences. Garnish with blackberries and a couple of fresh mint leaves. Enjoy!
1. If you don’t have a cocktail shaker, you can use a mason jar with ice and a re-sealable lid.
I see making many shrubs together this summer. And I can’t freaking wait! This sounds amazing. xx
Woo hoo! Yes, let’s have a shrubbing party!
So I must be living under a rock and I reallllly need to get out of the SuBourbon Country Cottage more, because I’ve never heard of a Shrub Cocktail! I know, whaaaa? Crying shame!! This is GORGEOUS Liz! I know I’ve said it before, but I’m saying it again – I wish we were neighbors, because your plan for today sounds all sorts of amazing – cocktails and ice cream? YES PLEASE! Best #ThirstyThursday EVER! Going to the store tomorrow and you can bet I will be picking up all the necessary ingredients for this libation! NEED this in my life! Pinned! Cheers, girlfriend!
Oh I wish we were neighbors too, Cheyanne. I couldn’t think of anything better than enjoying a lovely afternoon with you. Let me know how your shrubbing goes!
Liz, I can’t decide what I want to make more. . . this gorgeous blackberry ginger shrub rum cocktail OR your blackberry chocolate chip ice cream!!!! I’m all for berries and cocktails and can’t wait to try this!
Let’s have both, Alice! 🙂
I’ve been wondering about shrubs, so I’m so glad you posted about and how to make them. I’ll be checking out the Serious Eats article. Hands down a fabulous recipe, Liz. You know I love a good cocktail; the fruiter the better. And I recently (last year) discovered ginger beer! Oh my what a great mixer! I just need to come over and help you eat that ice cream and drink this cocktail. Let’s pretend it’s Friday. Okay! Thank you for this, Liz! xo
It’s already Friday in my mind! 🙂
Hey Liz…The blackberries are so jucy and sweet right now so… I made your shrub this weekend and we LOVED it! The bite from the vinegar is a perfect match with the blackberries and the sweetness is balanced. Not too much. I’m about to pour another and am thinking it’ll be a bit more mellow since it’s had time to marry. I couldn’t wait 24 hours! Thank you for my official intro into shrubs! 😀
Oh cool! Your first shrub – hooray! That’s so awesome. I definitely really like the acidity as well and it’s such a fun way to preserve some seasonal produce!
Do I have to wait until 5 o’clock or can I make one of these now?! I have so much ginger beer (and tons of blackberries too, ironically) that this is the perfect way to use some of it up! Perfect spring/summer cocktail!
No need to wait, in my humble opinion! 🙂
I had an amazzzzzing shrub in Minneapolis, so now I’m all about that shrub! I just bough blackberries today too, so you better believe these are happening ASAP. Happy almost-weekend friend! (p.s. the photos are looking AMAZING!). xo
Happy almost weekend to you too! Thank you!
LOVE Driscoll’s berries Liz and this cocktail is knocking my socks off! (My son Casey would laugh at that expression! Ha!) I’m always looking for tasty cocktails to serve at the beach during the spring/summer! On my list!
This is the perfect beach cocktail, Mary Ann! XOXO!
I’ve been meaning to make a shrub!! They’re so delicious in cocktails, but I also love mixing them with straight club soda for a non-alcoholic beverage sometimes. And of course I’m loving your blackberry ginger combo. Loving these photos too!! When are we gonna get tipsy together again?!!! miss you xoxo
Yes, they are equally good with a little club soda or tonic water. But you know that I can’t resist sneaking in some alcohol! Let’s get together soon! XOXO!
I just recently made a shrub for my first time and now I’m so totally in love! This drink is just stunning!
Thank you! I’m loving shrubs too and I’m totally hooked now!
Yum. I love everything about this cocktail!
Thank you, Laura! Let me know if you try it out!
Well now I need to go and make myself a shrub! These look delicious, Liz, and love the blackberry lime flavor combo!
Gotta get your shrub on, girlfriend! 🙂
Blackberries and rum sound like the perfect pair!
They are a match made in Heaven!