Garden & Gun (February/March 2014)
Feb. 1. 7:10 p.m.
We've made a shrub once before, when we made a Cranberry-Lime Shrub Sparkler for Fakesgiving. We love them -- they're cocktails with vinegar, which adds such a great sweet/sharp undertone.
This is actually the cocktail we started making first, because to make the grapefruit shrub, you infuse vinegar for a week ahead of time. You also have to make a spicy simple syrup ahead of time. Making the drink on the night of the party is easy, but this cocktail takes planning.
We rarely ever drink tequila. It's just not usually our bag. But we like this drink a lot. It's a lighter, more summery cocktail than the others we have at our party. So it's a fun thing to throw in the mix.
Our guests like this Spicy Shrub Paloma, but it's probably not anyone's favorite drink of the night. We suspect that has a lot to do with the fact that it's 25 degrees outside. Pour this drink on a hot summer night and you'd have a total hit.
We continue pouring full glasses. Why?? It is unknown.
2 oz. Herradura Silver tequila
1 oz. spicy syrup (see below)
¾ oz. lime juice, plus lime wheels
2 oz. grapefruit shrub (see below)
In a tall glass, combine tequila, spicy syrup, and lime juice. Top with grapefruit shrub and garnish with lime wheels, sage, and a dust of chile powder.
1½ dry chipotle peppers
3 cups sugar
In a saucepan, cover peppers with 3 cups water, bring to a boil, and cook 5 minutes. Add sugar; simmer 5 minutes more. Remove from heat and store in refrigerator. Yields about 20 drinks.
4 grapefruits, peeled and chunked
4 cups apple cider vinegar
Combine grapefruit and vinegar in a container, and infuse for 1 week. Then, strain the mixture. Before serving, add soda to taste. Yields about 20 drinks.