Recipe Image

SHED's Blood Orange Champagne Vinegar Shrub

  • 15 m
  • 7 d 5 m
EatingWell Test 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.”


    • 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


  • 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.
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