Fine Cooking (October/November 2011)
A couple months ago, we were reading about colonial-era drink recipes. (Yes, we were just doing it for fun.)
Anyway, we came across something called a "shrub," an 18th-century American drink made with sweetened fruit and vinegar (not to be confused with a "switchel," another excellently-named vinegar-infused drink from the same time period).
We were more than a little intrigued. Vinegar? In a cocktail?
When we opened the Thanksgiving issue of Fine Cooking and saw a recipe for a Cranberry-Lime Shrub, we immediately added it to our Fakesgiving menu. We wanted to offer our dinner guests something special as they arrived, something fun to sip on while we finished prepping the meal.