"If you've never heard of a drink called a shrub before, you're not alone. This obscure beverage dates back to 15th-century England, when early versions of the elixir were used as medicinal cordials made with sweetened spirits. The name shrub has nothing to do with plants. Rather, it's an adaptation of the Arabic word "sharab," the word for "drink." Two kinds of shrubs were commonly enjoyed"
"A non-alcoholic shrub is made by steeping fruit and herbs in vinegar. Historically, this technique was employed to preserve fruit before refrigeration was invented. It was soon discovered that the vinegar took on the flavor of the fruit. When mixed with water and sugar, the flavored vinegar became something else - a shrub. Because it was a by-product of fruit preservation, the drink was cheap and easy"
Shrubs originated in 15th-century England as sweetened spirit cordials and later evolved into two main types: alcoholic fruit cordials and vinegar-based, non-alcoholic drinks popular during temperance. Vinegar-based shrubs are made by steeping fruit and herbs in vinegar, which preserves fruit and absorbs its flavor. When combined with water and sugar or syrup, the flavored vinegar becomes a shrub. Shrubs were inexpensive by-products of preservation and provided nutrition to sailors. The balance of tart vinegar and sweetener allows extensive experimentation, producing widely varying flavor profiles comparable to traditional cocktails and contributing to shrub popularity during Prohibition.
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