The concept of balancing sweet with sour in cocktails has been around for a very long time. Most of us associate lemons and limes with the acid side of that formula, but there are more ways than citrus to add sour to beverages. One solution common in the culinary world is vinegar. Coupled with fruit and sugar, this is known as a gastrique, but in liquid culture we call it a shrub.
Shrubs or drinking vinegars may not sound like a good idea to many people. We think this negativity probably comes from the idea that when a wine turns bad, it transforms into vinegar, and you don't want to be sipping bad wine! And yet, nobody has a problem using it to make salad dressing. The truth is, shrubs have been an important part of drinking history since the 15th century. And although the origins may be traced back