Cranberry Shrub

Kirk Estopinal toasts the holidays with a drink that will make you pucker up.

The Cranberry Shrub got its start in 1700s England, when people would preserve their berries by mixing them with vinegar. I like this drink because its flavor—the result of combining vinegar and naturally astringent cranberries—provides a break from the one-note sugar/lemon juice/spirits formula found in so many drink mixes. The nutmeg and lemon peel also add a woodsy, spicy aroma. Kirk Estopinal is the bar consultant for Green Zebra restaurant in Chicago.

• Cranberry Shrub
• 2 cups sugar
• 2 cups water
• 1 cup white wine vinegar or rice vinegar
• 4 ounces sparkling mineral water
• 1/2 cup fresh or (thawed) Frozen cranberries
• 1 whole nutmeg
• Twist of lemon peel

In a small saucepan over low heat, combine the sugar with the water, stirring until they combine. Crush the cranberries and add to the saucepan. Let simmer 25 minutes, stirring occasionally. Add vinegar and stir. Simmer for five minutes, then strain, let cool, and refrigerate. You’ll have enough syrup for 12 drinks.

To make the mocktail, put 2 ounces of the cranberry syrup in a tall glass. Add the mineral water, and grate a little fresh nutmeg on top. Garnish with lemon twist.