Pear and Pomegranate Champagne Shrub

Pear and Pomegranate Champagne Shrub
Anita Schecter
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 1 drink (1 serving)
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Have you tried shrubs yet? The idea of drinking something that was made with vinegar is not a new one but can definitely give you pause if you've never tried it. If you're a fan of kombucha, though, you will probably be a shrub lover. I like both.

So, what exactly is a shrub? It's equal parts vinegar and sugar mixed with fruit and possible flavorings like ginger or vanilla. It steeps in a jar, in the refrigerator, for a couple of days until the liquid takes on the fruit flavor. It's then strained and mixed with club soda for a supposedly healthy drink. Or it can be used as a mixer with cocktails with I think is way more fun.

You can use a variety of different vinegars for different flavors but I tend to choose apple cider vinegar which I find milder than plain white distilled. Pre-made shrubs can be bought in stores that sell high end bitters and other cocktail flavorings. But they're very pricey and making your own is so simple. This year I actually made a few batches, in different flavors, to give as gifts.

So, when I was thinking about New Year's Eve cocktails, I decided to give my favorite pomegranate and champagne combination a little pear and ginger shrub kick and it definitely made it extra special. Cheers!

What You'll Need

  • For the Cocktail:
  • 1 oz. pomegranate juice
  • 1 oz. pear and ginger shrub (recipe follows)
  • 4 oz. champagne (chilled)
  • For the Pear and Ginger Shrub:
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 2 firm pears (such as Bosc, peeled and cored)
  • 1 piece (approximately 2") fresh ginger (peeling optional)

How to Make It

To make the shrub:

  1. Combine the sugar and apple cider vinegar in a jar (such as a canning or Mason jar) with a tight fitting lid and shake well to dissolve the sugar.
  2. Peel, core and slice the pear into chunks and add them to the jar along with the piece of fresh ginger. Shake well again and refrigerate for at least two days.
  3. Give the jar a good shake a couple of times a day.
  4. When it's ready, you can strain out the pear and ginger pieces or, as I like to do, pulse a few of the pear chunks in the food processor, add back into the mixture and then strain. It will give you a more powerful fruit flavor. Keep the remaining shrub, with the lid on, in the refrigerator. It should last for a couple of weeks.

    To make the cocktail:

    1. Add the pomegranate juice and shrub to a cocktail shaker.
    2. Fill with ice, shake well and pour into a chilled champagne flute or coupe glass.
    3. Top with the chilled champagne.