Cranberry Black Pepper Zesty Shrub Cocktail Recipe

My favorite part of the Thanksgiving meal is the cranberry sauce. I love eating turkey pieces, mashed potatoes, and stuffing…as long as they’re all covered in cranberry sauce. This sweet-salty combination speaks to me. But even if you’re not as excited about cranberry sauce as I am and would rather not indulge in a jiggly spoonful, I think you’ll love this drink.

It is based on a cranberry shrub spiced with black pepper, sweet, salty and tangy. As you may recall, shrub syrups were a way for people to preserve fruit in colonial times, before refrigeration. This preservative power means you can mix your shrub base well in advance of the party: it keeps very well for at least a month in the refrigerator.

And unlike many holiday recipes, the shrub mix is ​​quick and easy. You’ll combine the fruit with peppercorns, vinegar, sugar, and water, then give the ingredients a little heat, which will help the cranberries open up and maximize the earthy flavor you get from the pepper. A little straining will ensure there are no seeds or harsh spices in the drink.

Mixed with fruity sparkling wine and citrus bitters, the drink works wonderfully to lighten up a meal filled with sweet potatoes, stuffing, turkey and more. But those who don’t drink alcohol can still partake, gently stirring the flavorful shrub in chilled sparkling water.

November 2015