Michael Dietsch took the mixology community by storm when he brought back a popular drink from colonial times, the shrub. Not the green, leafy kind that grow in the ground, but a vintage drink mixer that can be spiked with alcohol or prepared as a soda. Drinkers, bartenders and the media embraced the book. This new edition features a foreword by Paul Clarke, the Executive Editor of Imbibe magazine and author of The Cocktail Chronicles. Here is the definitive guide to making and using shrubs.
Michael Dietsch is a writer, editor, and accidental bartender in Brooklyn. He is a contributor at SeriousEats.com and writes about spirits and cocktails at the website A Dash of Bitters. When he's not mixing drinks, he's smoking huge chunks of meat, grilling vegetables, bicycling, or enjoying a fine cigar. The author of Shrubs, he lives in Reston, Virginia, with his family. Paul Clarke is the Executive Editor of Imbibe magazine.
Title: Shrubs: An Old-Fashioned Drink for Modern Times
Author: Clarke, Paul, Dietsch, Michael
ISBN: 9781581573886
Binding:
Publisher: WW Norton & Co
Publication Date: 2016-10-10
Number of Pages: 256
Weight: 0.8848 kg
Imagine a fizzy, soda-like drink that is drier and so much more sophisticated than soda, what with the sugar and botanical ingredients. Shrubs! Amazing! Wonderful! -- Amy Stewart, author of The Drunken Botanist A shrub is exactly what the people who invented the phrase slake your thirst had in mind. A shrub is full of character and variety. The ingredients-fruit, sugar, and vinegar-are as simple as can be. But the variations are seemingly unlimited. It has another superpower: A strong shrub game can help you make the most of bruised or aging summer fruit -- The New York Times, in an article featuring Shrubs