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.
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