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Shrubs, otherwise known as "drinking vinegars", may seem to have taken over in the past few years - but they're actually not a new concept. In fact, this unique syrup has been around since colonial America!

Shrubs, derived from the Arabic word "sharab" meaning “to drink," offer a unique combination of sweet, earthy, and tangy flavours. 

In the 15th century, they were utilised as medicinal tonics in early apothecaries in England. Whilst in colonial America, these syrups were used to make a range of delightful drinks by combining fruit or juice with sugar and vinegar, letting the mixture steep for a week or so, then mixing it with cool water.

This resulted in a refreshingly tart beverage which saw shrubs incorporated into cocktails and then during the prohibition era, to make elegant, non-alcoholic drinks for consumption in bars.

Though the origins of shrubs may be historic, they are making quite the comeback among modern-day drinkers. With a blend of sweet, savoury and tart notes - shrubs are perfect for enhancing cocktails and drinks for all types of tipplers - and non-tipplers, who can enjoy them with soda, seltzer or sparkling water.

Plus, if you're feeling creative, they can also act as an acidic component in any marinade or vinaigrette! 

So if you're looking for a way to add some extra flavour to your drinks - look no further than drinking shrubs!

Take a look at our recipe page for our shrub cocktail and mocktail recipes, and for further inspiration on how to use shrubs to take your cooking to the next level, read our recent blog post on elevating your everyday dishes with shrubs.