SHED's Blood Orange Champagne Vinegar Shrub

SHED's Blood Orange Champagne Vinegar Shrub

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From the EatingWell Kitchen

Refreshingly tangy, this shrub drink recipe combines fruits, vinegar and sparkling water. This cocktail recipe from Healdsburg SHED mixologist Jordan Lancer in California takes advantage of in-season blood oranges for a brilliantly colorful drink.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 4-5 organic blood oranges, washed
  • 1 cup organic cane sugar, such as Turbinado
  • 1 cup champagne vinegar
  • Ice
  • 5 1-liter bottles sparkling water or plain seltzer water
  • 10 sprigs fresh rosemary for garnish


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  1. Juice oranges until you get 1 cup juice. Cover and refrigerate the juice. Using a muddling stick or a wooden spoon, muddle (gently grind and smash) the orange peels with sugar in a nonreactive mixing bowl (see Tip) until the peels start to break down. Let stand, uncovered, at room temperature for at least 12 hours and up to 1 day.
  2. Add the reserved juice to the bowl with the peels and sugar; stir until the sugar is fully dissolved. Strain through a fine sieve. (Discard peels.) Combine the strained juice and vinegar in a bottle or jar. Cover and refrigerate for at least 1 week (and up to 3 weeks) to let the flavors marry. As the mixture rests, the flavors will coalesce. The vinegar mellows while the citrus starts to come to the front.
  3. To make the final drink, pour 1 ounce (or up to 2 ounces) of the vinegar mixture into a tall glass over ice. Top with about 10 ounces sparkling water (or seltzer). Garnish with a sprig of fresh rosemary.
  • Make Ahead Tip: To make ahead: Refrigerate the vinegar mixture for up to 3 weeks.
  • A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Nutrition information

  • Serving size: about 12 ounces
  • Per serving: 64 calories; 0 g fat(0 g sat); 0 g fiber; 16 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 15 g sugars; 14 g added sugars; 21 IU vitamin A; 5 mg vitamin C; 3 mg calcium; 0 mg iron; 1 mg sodium; 35 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

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