Refined title: 100 Recipes for Zero Proof Drinks, Mocktails, and Low-Alcohol Cocktails

From the Publisher, syrups and shrubs allow you to build interesting layers of flavor and add body and sophistication to your drinks.

GINGER SHRUB

To make the ginger shrub, in a nonreactive bowl (not copper, aluminum, or cast iron), combine 3⁄4 cup (175 mL) chopped ginger root, 1⁄2 cup (125 mL) granulated sugar, and 1⁄2 cup (125 mL) apple cider vinegar, stirring well until the sugar dissolves. Pour the mixture into a jar with a tight-fitting lid, such as a mason jar, cover, and refrigerate for 2 to 4 days.

Using a fine-mesh sieve set over a bowl, strain out the ginger. Pour the shrub back into the jar and store it for up to 6 months in the fridge. Shrubs tend to separate, so be sure to shake well just before using.

TIPS

The longer you wait before straining, the more gingery your shrub will be. If you find the fresh ginger too strong, you can increase the amount of sugar by 1⁄4 cup (60 mL). In any recipe that calls for ginger beer, you can substitute this shrub plus club soda, using 3 parts club soda and 1 part shrub.

MIX IT UP

Instead of the apple cider vinegar, you can use a more neutral-tasting vinegar such as white wine vinegar or Champagne vinegar. You can also try using turbinado instead of granulated sugar, which will give more richness and a hint of molasses to drinks that call for this shrub.

This recipe makes about 1 1⁄4 cups / 310 mL (10 oz) of ginger shrub.

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