Sipping Vinegar: With Shrubs, Classic Becomes Modern

The New York Times' Kim Severson had a story in the paper's food section titled "The Modern American Shrub." Cocktail enthusiasts and abstainers, Severson writes, have turned to the quite-classic shrub, a fruit-steeped vinegar, as a palate refresher. She also offered four recipes to get started. 

Your friendly, neighborhood Crop Stories crew will remind you that our first issue, Blueberries, contains a shrub recipe, part of the Blue Marie cocktail, made with Prichard's Crystal Rum. The Old Pal, one of our recipe partners and creator of the Blue Marie, currently has a strawberry shrub on their spring menu. With that said: No scrubs, plenty o' shrubs.