Great video! A very professional aesthetic. I find when making shrubs, I get far better results by letting the fruit emancipate in the vinegar for 2 to 3 weeks and then add sugar into the stained vinegar. A much longer process, but it produces a superior flavor....howbeit, your approach is great for getting shrub fast, when needed. Cinnamon peach shrub is amazing with spiced rum cocktails....give it a try if you haven't yet. Cheers
Jean-Felix I love your channel. Thanks for sharing the secret sauce of the trade. You have truly improved my cocktail experience. I love the quality and passion you put into your work. I appreciate everything you and your team are doing here. Cheers!😄
Thanks a lot! Glad you like the idea. There's actually so much we can do with maple other than the intuitive stuff. I've worked on a special project with Quebec's maple syrup producers association to dig deep in the ways we can use maple in mixology. i truly made some discoveries. I'll sprinkle them here and there on the channel when it's suited. Cheers my friend!
What are the downsides of runing the fruit through a centrifugal juicer beforehand? I assume some loss of flavoring? Mostly asking because I just happen to have a bunch of mango and papaya juice sitting around at the moment.
That’s great recipe and advices😍😍 I recently saw a recipe which uses citric acid instead of vinegar, is it possible? Thankkkssssss❤️ great video by the way❤️❤️
Nice one thanks ! I saw a few videos where the ratio is equal parts of fruits sugar and vinegar but i feel like yours would be more tasteful , just finished my tangerine cordial , next will be the apple demerara shrub i think paired with calvados it could be pretty good ;)
I had my first shrub yesterday...I didn't know they existed prior to then. I cam across your channel a few months ago and started watch videos sporadically. It was nice to see you pop up as one of the top videos when I searched "how to make a shrub". Aside from the shrub how did you come across the awesome bottle you stored yours in? I am looking forward to watching more of you videos.
i don't drink and i can't drink soda pops because it hurts me i found the information on shrubs what vinegars that will pair with blueberries and blackberries and pineapples.
WOW you'r content is blowing away my mind! Awesome loved it 🥰 You are really helping us elevate cocktail experience and also teaching us that purchasing some off the shelves products are not the only way to make cocktails. It's really an art which you are master at. Cheers!
You are right, shrubs have different meanings. At the time when they were both created, shrubs as a drinking vinegar was more an American thing while Shrubs as a liqueur were an Européen product.
I never tried blending the shrub and I don't think I ever saw that before either. One thing I like with shrubs is it's sleek texture. Blending the fruit would make it cloudy and mooshy but that could actually add some texture so in some scenarios, it could be nice.
Thanks my friend! It is dumb easy to make and it can add a very interesting flair to your cocktails. Plus it last almost forever so you don'T have to worry about using it fast. I count on you to give it a try ;) cheers
Thanks for the vinegar pairings. Right now I use apple cider vinegar for all my shrubs at my bar. Excited to try the pairings you presented to see how they compare. I trust your palate.
I think both methods serve its purpose but I tend to think that the "cold or room temp" infusion method is better for fruits if you want to keep the brightness of the flavour. But some cooked fruits are super tasty too so why not switching up sometimes. It can make happy accidents
Hey thanks! That bottle is from a Canadian designer. The brand is Studio 50. Last time I checked they only shipped to Canada though. Hope this helps! Cheers!
You are an absolute legend. Thanks a lot for taking the time to answer my question. Your videos and love for the craft have been essential to my profession evolution.
For me the SMB already belongs to the hall of fame. What a balanced cocktail, I made the shrub and it tastes delicious. The strawberry and basil goes hand in hand, all the acidity from the lime and the shrub is bound, the strawberry plays like a Mandoline in the background, the basil is also tamed. The cocktail is overall more balanced than the basil smash but it’s not fair to compare it. Congrats, you invented an all time classic in case it gets the deserved acknowledgment in the crowd, it all depends on how available the shrub will be
@@TrufflesOnTheRocks it’s well deserved, and the SMB offers opportunities, the original lets the Gin play and as you said is incredibly balanced. If you increase the shrub and slightly muddle the basil you get a more fruit and basil loaded cocktail with more bite and very likely tasty too. This means a lot because most cocktails do not offer these big variances.
BTW. I’m precise in copying cocktails but I’m not very good in creating new stuff, lacking creativeness. Can you make a video about mocktails? Would very much appreciate if an expert like you showing his recipes. I don‘t wanna endlessly try the 1000 mocktails you can find in ‚Old aunty Ann‘s kitchen tips style-websites‘. I like professional help :-)
You are absolutely right! Choosing the correct vinegar definitely makes a difference. I made a melon (cantaloupe, honeydew, or watermelon) shrub with champagne vinegar and a pineapple shrub with prosecco and cider vinegar.
That sounds DOPE! How the melon shrub aged? I feel like melon ingredients turn bad fairly quickly always. Was it the case for the shrub or the vinegar helped for the conservation?
@@TrufflesOnTheRocks I added a little bit of ascorbic acid to the fruit's flesh before muddling it and then adding the vinegar to the melons then adjusted the sugar ratio to help preserve it. It lasted for about a week before it started to turn bad. You're right about melons in general going bad fairly quickly after cutting it.
I tried doing a pear shrub with the measures shown in the video but it taste too much vinegar, will do it again but with less vinegar definitely it takes over the drink.
TBH, I yet have to find a way to use lacto ferment juice in cocktails. I always find them too salty and I feel it throws off the balance of the cocktails. But I won't give up LOL
