Make A Shrub Mocktail or Cocktail with Bitters {Thai Basil Peach & Cherry Rose}

Shrub mixers have quickly become one of our favourite drink options. They are a healthier alternative to pop and other sugary drinks or cocktails. This article will share some favourite recipes to make delicious shrub cocktails with bitters and zero-proof mocktails for those who do not drink alcohol. 

Feel free to scroll past the intro and dive right into the recipes below. And, if you are wondering where to buy bitters or where to buy shrub cocktail mixers, click on the links in this paragraph.

Table of Contents:

• What is a Shrub Drink & Shrub Cocktail Mixer?

• Two great DIY Shrub Recipes you can Make at Home:

• {Recipe} Thai Basil & Peach Shrub Cocktail with Bitters

• {Recipe} Zero-Proof (alcohol-free) Cherry Rose Shrub Soda

• How to Make DIY Shrub Mixers from Scratch

What is a Shrub Drink & Shrub Cocktail Mixer?

The word shrub was taken from the Arabic word, Sherab, which means “to drink.” Shrubs are an ancient style of drink and a method to preserve fresh fruit without refrigeration. They also hold the excellent fresh taste of fruits and nutritional benefits throughout the year.

Shrubs are an equal mix of fruit, vinegar and sugar and can be made with almost any fruit. We love to make them with wildcrafted berries such as Elderberries, Choke Cherries or Aronia. 

At Wild Muskoka, we use organic apple cider vinegar that we infuse with sustainably wild foraged ingredients such as sumac and spruce tips. 

For example, we make:

• Strawberry Sumac Shrub out of Sumac vinegar.
• Blueberry Spruce Shrub out of Spruce vinegar.
• Cranberry & Spruce Shrub, also out of Spruce vinegar.
  

The base shrub drink mixer can be made into delicious shrub cocktails with bitters or zero-proof mocktail drink mixes (see recipes below).

Two great DIY Shrub Recipes you can Make at Home:

Both recipes can be made at home in your kitchen in under a half hour. Check out our Wild Muskoka Shrub Mixers if you prefer to save the work and buy a ready-to-go shrub drink mixer.

A Thai Basil & Peach Shrub Cocktail with Bitters

Ingredients & Materials:

• A few sprigs of fresh Thai Basil
• Peach Ginger Shrub Mixer (see, “How to make shrubs at home” below)
• Wild Muskoka Spiced Maple Bitters
• Gin (optional)
• Bubbly water or soda stream water
• Ice
• A mason jar
• A shot or measuring glass
• Something to muddle (mash) the basil with

Recipe Instructions:

Step 1 - Put a few springs of Thai Basil in the bottom of a mason jar and muddle (gently mash) it. This helps release the aromatic taste and smell of the basil’s natural oil into the drink.

Step 2 - Add a full dropper of Spiced Maple Bitters to round out the flavour profile and support stimulating the digestive enzymes in your liver. You can learn more about how to use bitters in drinks and for health here. 

Step 3 (optional) - If you want to make this a shrub cocktail mixer, ad 1 1/2 oz gin. We like to infuse our gin with the Thai basil first. 

Step 3 - Ad 3/4 oz of your homemade peach ginger shrub. See the instructions below. 

Step 4 - Top your mason jar with ice, put on the lid, and shake it well. 

Step 5 - Top it up with bubbly water from a soda stream machine or store-bought. 

Step 6 - Enjoy!

How to make a Cherry & Rose Hip Soda, {a Zero-Proof Mocktail}

This light and refreshing drink will make your taste buds smile. To add to the flavour experience, we like to rim our glass with wild rose sugar or spruce tip sugar.

** If you want to turn this into a shrub cocktail, it also mixes well with gin or vodka. 

Ingredients & Materials:

• Cherry & Rose Hip Shrub Mixer (see instructions below)
• Bubbly water or soda stream water
• Ice
• Wild Beramount flowers for garnish
• Bonus: Wild Rose Sugar or Spruce Tip Sugar
• A nice glass

Recipe Instructions:

Step 1 (optional but recommended) - Rim your glass with Wild Rose or Spruce Tip Sugar. First, poor some of the sugar into a small plate. Then use an orange slice to wet the outer rim of the glass. Last, turn the glass upside down and dip it into the sugar. 

Step 2 - Add ice to your glass.

Step 2 - Add 3/4 oz of the Cherry & Rosehip Shrub (recipe below)

Step 3 - Top it up with bubbly water or soda stream water.

Step 4 - Enjoy!

How to Make DIY Shrub Mixers from Scratch

Here we will share the instructions for making the two shrubs we use in the recipes above. One method keeps the ingredients raw, while the other involves warming the fruit.

How to make the Peach Ginger Shrub Mixer {Raw Method}:

• 1 cup frozen, chopped peaches
• 2” grated ginger root
• 1 cup cane sugar
• 1 cup apple cider vinegar*

Recipe Instructions:

1. Mix the frozen fruit, grated ginger, and sugar in a bowl.

2. Leave out on the counter covered for 24 hours, stirring occasionally.

3. After 24 hours, strain the peaches and ginger from the liquid. Set the sugar syrup aside.

4. Pour raw or pasteurized vinegar over peaches and let stand for 30 minutes.

5. Strain vinegar off of peaches and combine with the reserved sugar syrup.

6. Bottle your finished shrub mix and enjoy it with the recipe above. Or get creative and make your own recipe. 

**Shrubs made with pasteurized vinegar will last for several months out of the fridge or refrigerate if using raw vinegar.

How to make the Cherry & Rose Hip Shrub {Cooked Method}:

Ingredients:

• 1 cup of sweet cherries* (also works well with choke cherries, Aronia berries, or sour cherries).
• 1 cup cane sugar
• 1 cup of Wild Muskoka Rosehip-infused apple cider vinegar

*Previously frozen fruit will release more juice with less cooking

1. Add the fruit and sugar to a small sauce pot on medium heat.

2. Stir it regularly while mashing the fruit until the sugar completely dissolves.

3. Once the sugar is dissolved, strain the fruit, put it back in the pot, and set aside the sugar syrup.

4. Pour the rosehip-infused vinegar over the strained fruit and let stand for 30 minutes.

5. Strain vinegar off of cherries and combine with the reserved sugar syrup.

6. Bottle your finished shrub and enjoy with the recipe above or make your own up. 

** Shrubs made with pasteurized vinegar will last for several months out of the fridge or refrigerate if using raw vinegar.

Would you like to learn more about making artisan cocktails & mocktails or how to use bitters?

Check these other related posts:

• Cocktails with Bitters; Make The Best Cocktails & Zero-Proof Mocktails

• Bitters are Back - DIY Herbal Bitters

• Strawberry Spiked Lemonade {Recipe}