Strawberry Coriander Shrub Cocktail


Hi Friends! I hope this weekend holds sunshine, relaxing, and overly-caffeinated mornings for you. I will be kickin’ it in spin class, barbecuing anything I can get my hands on, and daydreaming about one day having a kid as cute as this in the kitchen. (<— Did you watch it? It will make your day if this cocktail doesn’t.)


It’s been a little while since my last bar creation and with all this beautiful summer fruit at the farmers market, I knew it was high time we revisited the shrub cocktail! If you’re not familiar with shrub in its non-leafy version, it’s a fruit, sugar, vinegar concentrate that hails from the Colonial days. Shrub is a revitalizing, sweet and tangy beverage served over ice with your choice of sparkling water, prosecco, or liquor.

Today we’re tackling the last of the three, but once you make the shrub concentrate, you can choose your own adventure!


We start by boiling sugar and water together in a pot. Add the fresh strawberries, coriander, and lemon peel.


Boil that down in all of its syrupy goodness and then stir in the apple cider vinegar. Strain and cool – that’s it!


I used the shrub in a 2:1 ratio of bourbon : shrub and topped the whole thing off with sparking water for a refreshing effervescence. I like the way the warmth of the bourbon works with the spice from the coriander and the sweet, dark berries. Meanwhile, the vinegar and bubbles make this a refreshing summer cocktail.


Simple, seasonal, adventurous. Try it this weekend with your farmers market berries!

Strawberry Coriander Shrub Cocktail

  • Servings: 1 quart shrub and recipe for 1 cocktail
  • Difficulty: easy
  • Print

Inspired using this handy Shrub Guide.

Cooks’ Notes:
1 tablespoon crushed black peppercorns would make a good substitution for the coriander, and orange peel could certainly replace the lemon.
You can also make a delicious cocktail using 3 or 4 parts prosecco and 1 part shrub!

Strawberry Coriander Shrub
1 cup water
1 cup sugar
1 pound fresh strawberries, tops removed, chopped (about 3 cups chopped)
2 tablespoons whole coriander, slightly crushed
Peel of 1 lemon
1 cup apple cider vinegar

Strawberry Coriander Shrub Cocktail
1 1/2 ounces strawberry coriander shrub
3 ounces bourbon
2 to 3 ounces sparkling water

For the shrub: Bring the water and sugar to a boil in a medium pot. Once the sugar is dissolved, add the strawberries, coriander, and lemon peel. Stir all together, and cook over medium heat for about 15 minutes until the fruit looks shriveled and mushy and the syrup has taken on the flavors of the add-ins.

Add the vinegar and cook for another 2 minutes, or until the mixture just comes to a simmer. Strain the mixture through a fine-mesh strainer, and transfer to a glass jar to refrigerate. Mixture will keep for a couple of months.

For the cocktail: Add ice to a tall glass, pour all three ingredients in, and stir to combine. Garnish with lemon peel or a strawberry.

Penny for your thoughts

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