Zero Proof Drinks and More: 100 Recipes for Mocktails and Low-Alcohol Cocktails

Syrups and shrubs let you build interesting layers of flavor and add body and sophistication to your drinks.

GINGER SHRUB

1. In a nonreactive bowl (not copper, aluminum or cast iron), combine ginger, sugar and vinegar, stirring well until sugar dissolves.

2. Pour into a jar with a tight-fitting lid, such as a mason jar. Cover and refrigerate for 2 to 4 days.

3. Using a fine-mesh sieve set over a bowl, strain out the ginger.

4. Pour the shrub back into the jar and store for up to 6 months in the fridge. Shrubs tend to separate, so shake well just before using.

TIPS

The longer you wait before straining, the more gingery your shrub will be.

I like the spiciness of fresh ginger, but if you find it too strong, increase the amount of sugar by 1⁄4 cup (60 mL).

In any recipe that calls for ginger beer, you can substitute this shrub plus club soda. Here’s the formula: replace the required amount of ginger beer with 3 parts club soda and 1 part shrub.

MIX IT UP

Instead of the apple cider vinegar, you can use a more neutral-tasting vinegar such as white wine vinegar or Champagne vinegar.

Try turbinado instead of granulated sugar. It will give more richness and a hint of molasses to drinks that call for this shrub.

Makes about 1 1⁄4 cups / 310 mL (10 oz)