A Growing Taste for Shrubs

Jack Bettridge
Issue: July 31, 2013

Mixologists are constantly seeking new ways of balancing flavors in cocktails to create unique and intriguing combinations. A growing trend looks deep into the past to revive the use of syrups made from fruit juices preserved in vinegar, an approach that results in drinks called "shrubs." Wine Spectator's Jack Bettridge explains.

For the full article, check out the new issue of Wine Spectator, on newsstands July 2, 2013.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories