Classic Mixology: Cocktail & Mixed Drink Recipes

Raspberry Shrub

1 quart vinegar

Ingredient: vinegar

What it is:  Additive

Acidic liquid processed from the fermentation of ethanol (in wine, beer, cider, etc.) in a process that yields its key ingredient, acetic acid. Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. The word "vinegar" derives from the Old French vin aigre, meaning "sour wine".

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3 quart raspberry

Ingredient: raspberry

What it is:  Fruit
Fruit of a multitude of plant species in the subgenus Idaeobatus of the genus Rubus; the name also applies to these plants themselves. The name originally referred to the European species Rubus idaeus (with red fruit) still used as its standard English name.

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1 pound sugar

Ingredient: sugar

What it is:  Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

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to each pint
1 wine-glass brandy

Ingredient: brandy

What it is:  Brandy
Brandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.

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to each pint

After standing a day, strain it, adding to each pint a pound of sugar, and skim it clear, while boiling about hall an hour. Put a wine-glass of brandy to each pint of the hrub, when cool. Two spoonfuls of this mixed with a tumbler of water, is an excellent drink in warm weather, and in fevers.