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.


Recipe Summary test

1 week

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

about 12 ounces
64 calories; protein 0.1g; carbohydrates 15.9g; sugars 14.6g; vitamin a iu 21.3IU; vitamin c 5.3mg; folate 3.2mcg; calcium 2.8mg; iron 0.1mg; magnesium 1.5mg; potassium 35.3mg; sodium 0.5mg; added sugar 14g.

1 other carbohydrate