My infatuation with shrub cocktails grows
as I taste my latest creation. I first got turned onto “Shrubs” when I found and tried Hudson Standard Apple Coriander Maple Shrub at Cold Spring General Store.
Then I received my friend Warren Bobrow’s new book, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails.
So far I’ve made two of my own shrubs, one with blackberries, and another with figs. This cocktail is made with the later. I call it the “Boscobel Manhattan” after the famous Hudson Valley estate near here.
Warren has a recipe for a fig shrub that he uses in one of his mocktails. It calls for fresh figs of course, but I could not find any so tried making the shrub with Trader Joe’s frozen figs, and it came out just fine.
The cocktail recipe is
1 1/2 oz Good Rye Whiskey, we used Rittenhouse
1 oz Sweet Red Vermouth Dolin is our suggestion
3/4 oz Fig Shrub
1/4 oz Port, we like the Fonseco
Check out Warren’s books here: