A couple of Christmas's ago, my mom introduced the cranberry shrub as her "signature cocktail" for that year (and endured a bit of mocking for using that term at home). While I certainly enjoy the occasional cocktail, I'm really more of a beer kind of girl. Give me a hoppy IPA any day over something sweet or liquor-flavored. But Mom was right about this one. The shrub has a unique appeal. Its sweetness is tempered by the tanginess of vinegar, resulting in a remarkably delicious sweet-tart combo.
I also enjoy this drink's practical history: in Colonial times before refrigeration, people cooked fruit down with vinegar and sugar to preserve it. You can basically make a shrub out of any kind of fruit. In addition to the initial cranberry version, which was amazing, I've had good success with rhubarb and just recently experimented with a slightly savory cucumber (you can find that recipe here). My favorite so far is the grape shrub.
This came about as a matter of necessity: there are two arbors covered in Concord grapevines in my backyard. These grapes have been plagued by what I'm fairly sure is black rot since I moved in (and probably long before that), which makes the fruit rot on the vine before it ripens, and apparently is quite common in humid climates. I pruned the vines as heavily as I could this Spring after researching and consulting a friend who used to work in a vineyard in Oregon, and I was hoping a heavy pruning would stop the rot. It did not. The leaves are still browning, and the grapes are again shriveling on the vine. (Interestingly, I may not have pruned them enough; all the rotten stuff seems to be coming from the old growth. My friend also tells me I really need to spray them with copper, so perhaps more on that next year.) Nonetheless, in spite of the rot, I still got a decent sized crop last year and am hoping for the same again this year. Here's last Sunday's haul (plus some beautiful little yellow tomatoes):