Thyme And Cantaloupe Shrub Cocktail Food
THYME AND CANTALOUPE SHRUB COCKTAIL
A cider vinegar syrup cocktail is the perfect evening cool down. Enjoy with sweet melon and fresh herbs.
Provided by Ruth Kirwan
Categories Cocktail
Number Of Ingredients 7
Steps:
- Remove the rind from the cantaloupe, seed it, and chop into a small dice. Toss with the vinegar and let sit overnight.
- The next day, whisk the sugar and water together until the sugar is mostly dissolved. Bring to a boil and let reduce by half. Add the cantaloupe and thyme and let simmer for one hour, stirring often.
- Strain out the cantaloupe and thyme, reserving the liquid for the cocktails. Combine 2 oz syrup with 1.5 oz vodka, and top with soda water. Serve poured over ice and add a sprig of thyme.
SWEET BAY-PEPPERCORN SHRUB
This citrus-based shrub, in which lemon and grapefruit peels are muddled with sugar, black peppercorns, thyme, cloves and bay leaves before being combined with citrus juice, acts as a lightly spiced base for any drink - whether you're adding alcohol or not. Use it in a No-ABV French 75 or simply pour an ounce or so over ice and top with sparkling water or tonic. Or try it in a low-A.B.V. French 75, or in lieu of simple syrup in a classic French 75.
Provided by Rebekah Peppler
Time 6h15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place the citrus peels in a medium bowl or a large jar. Add the sugar, peppercorns, salt, thyme, cloves and bay leaves.
- Use a muddler or the end of a rolling pin to muddle the mixture together, working the sugar mixture into the peels until the peels begin to express their oils and start to turn slightly translucent. Set aside at room temperature for at least 6 hours or overnight. Much of the sugar should be dissolved, and the citrus peels will be mostly translucent.
- Juice the reserved lemons and grapefruit. (You should have about 1¼ cups juice.) Add the juice to the mixture and stir (or cover and shake the jar) until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids and transfer to an airtight container. The shrub can be stored, in the refrigerator, for up to 1 month.
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