Peppered Strawberry Rum Shrub Cocktail

Spring is strawberry season and today’s clever cocktail combines the two unlikely ingredients of Strawberries and Black Pepper to create a spicy refreshing flavor combo.  In colonial times Shrubs were a way to preserve fresh fruit into sweet-tart syrups using sugar and vinegar.  In recent years wise bar folk have figured out ways to utilize these Shrubs in the design of cocktails.  Today, for a spicy twist on our traditional Strawberry Shrub we have added cracked black peppercorns.  This recipe will take a bit of prep time in the kitchen but the rewards are well worth the efforts and your shrub will keep in the refrigerator for months.

Peppered Strawberry Rum Shrub Cocktail

In a shaker glass filled with ice add:

• 1 1/2 Ounces of Barbados Rum
• 2 Ounces of Strawberry-Peppercorn Shrub

Shake and strain into a highball glass filled with ice.  Top with club soda.  Garnish with a dead ripe strawberry!

Strawberry-Peppercorn Shrub Syrup Recipe

Ingredients:

• 1 cups water
• 1 cups demerara sugar (plain white will do)
• 2 pints of fresh strawberries, stemmed and halved
• 2 tablespoons cracked black peppercorns
• 1/2 cups apple cider vinegar (non-distilled)
   

Technique:

Put sugar in water and bring to a slow boil until sugar is dissolved.  Add fresh strawberries and peppercorns then simmer covered for 30 minutes.  Add vinegar and bring back to a slow boil.  Reduce heat and simmer for 15 minutes or until reduced by ¼.  Strain the Mixture through a medium fine sieve, pressing out the fruit pulp.  Put up in a sterile glass jar (mason).  Keep refrigerated.