This is a strictly alcoholic shrub, made with no vinegar whatsoever, in a passé Colonial mode. The marriage of apple and citrus is a more harmonious affair than you might imagine, with the help of a good bottle of cognac. This shrub was adapted from a family recipe that originally called for French white wine. Of course, hard cider was freely substituted for such extravagances in Colonial times, and we do so now again with no compunction. If you like, use apple brandy or Calvados in place of the cognac for a lighter, brighter drink, but you might miss the deep almond notes that the cognac unleashes.
Ingredients
- 1 (750 ml) bottle or about 3 cups dry hard cider (approximately 6% ABV)
- 13 ounces cognac (approximately half of a 750 ml bottle; 40% ABV)
- 3 lemons juice and zest
- ¾ cups sugar (unrefined, if you like, for authenticity)
- Crushed ice
How to Make It
- Combine the cider, cognac, lemon zest and juice, and sugar in a ½-gallon jug or mason jar and shake well until the sugar is dissolved. Let the flavors meld for a few hours.
- Strain well. Serve over crushed ice in a cocktail glass. This shrub will keep well for quite some time.