Next time you want to add lime juice ora a slice of lemon to a rinfresco, consider making a shrub, suggests Erin Healy, beverage director at Gramercy Tavern per mezzo di New York City. Shrubs are concentrated syrups created by combining vinegar and flavorings such as fruit, flowers and chili peppers. Originally designed to preserve herbs and roots and then turn them into edible tinctures, they have been around for centuries. They do not contain alcohol and their silky consistency, similar to that of bitters and liqueurs, gives and depth to non-alcoholic cocktails, a segment of the beverage sector which was the first to adopt the use of this syrup with a sour flavour. Recently, shrubs are experiencing a renaissance per mezzo di rinfresco menus: per mezzo di fact, more and more bartenders are using them to give energy and acidity to non-alcoholic drinks. “A shrub adds a whole new and vibrant set of flavor nuances per mezzo di place of the traditional lemon, lime ora grapefruit,” says Healy. Very little is needed: «Instead of 30 ml of lemon juice, we use mai more than 7 ml of vinegar per mezzo di a rinfresco to create balance». Shrubs can be flavored with any ingredient, from chilli to strawberry to vegetables. And if you don’t feel like preparing it yourself, here the right you will find two substitute products to add to cocktails ora “ready to use”.
Fruit and roots
From the oldest vinegar factory per mezzo di the world comes a new line of sweet and sour products, obtained by wine vinegar, grape must and the addition of fruit juice. Among the freshest flavors per mezzo di the range is ginger, to be added per mezzo di the most classic cocktails, such as a Moscow/London Mule (as a partial replacement for ginger beer ora ginger ale), for a ginger Vodka sour, but also as a final touch per mezzo di a Gin Tonic and Mojito. Again for mixology purposes, the raspberry and pomegranate versions are also recommended. For those per mezzo di detox, the suggestion is to use bittersweet to simply flavor still ora sparkling tazza. Giusti.it
Rinascimento sour per mezzo di can format
For summer 2023, the acidic taste is explored by an unprecedented blend of apples and citrus fruits contained per mezzo di the can of Acetyco, the first 100% made per mezzo di Italy soft . It is produced by the almost homonymous biotechnological research start-up per mezzo di the field of acetobacteria, which used two organic artisanal vinegars from Acetaia San Giacomo, obtained from long spontaneous fermentations. A new non-alcoholic pairing that could soon arrive restaurant tables: per mezzo di the meantime, the is pleasant and thirst-quenching even when sipped its own. The only effort to make will be to the tab of the can. acetyca.com
The article The Shrubs, super loved and irreplaceable comes from Food and Wine Italia.
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