Welcome back. Enjoy this light lovely before dinner -- big thanks to my dear friend Anna for introducing me to it! I love using strawberries we picked last summer and saved in the freezer just for this!
Week 14 • 9 February 2017
Serves 20 (in a 10 oz. rocks glass, filled halfway with ice)
2 c frozen strawberries2 c sugar1 T black peppercorns, whole2 t coarse ground black peppercorns2 c apple cider vinegar3 c gin, and an extra bottle for serving, if desired10 c club sodaMint, thyme, or lavender to garnish
Place 2 cups of frozen strawberries in a Mason jar quart container with 2 cups of sugar, peppercorns, ground pepper. Cover, shake the jar, and let the mixture sit to macerate on the counter until the strawberries thaw and the mixture forms a tight juice. Refrigerate jar for one full day, stirring occasionally, and shaking jar. Add apple cider, let sit in the refrigerator for another two days. Fine strain the mixture with a mesh sieve into a clean container, discarding solids. You will end up with 3 cups Strawberry Shrub Concentrate.
Combine (in a gallon jug) 3 cups Strawberry Shrub Concentrate with 3 cups gin. Just before serving, add the club soda. Plunge herbs in a small vase with water for garnish of individual cocktails -- with ice of course, too! Leave a bottle of gin beside pitcher of cocktails -- some guests may prefer a stronger drink but traditionally it's best like this!
Shrub’s are the original pre-made cocktail mix -- learn more about them here.
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