Raspberry Shrub - How to Drink Vinegar
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Subtitles: Jose Mendoza | IG @worldagainstjose
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did you actually write 'you're' instead of 'your'???
Where do I it other than Amazon?
@@presstmoded Max pin of shamed himself
Can you please try to do some older Turkish food our food is great and I belive you would love them
If you sell shrubs, you might also add garum and hard tack (clack, clack).
Whenever people say that vinegar isn't a drink, I remember my grandmom telling my grandpa that the wine he's holding turned into vinegar a while ago and he replied, "what do you supposed I do? Throw it away?" then proceed to chug it down. I missed him.
That's a power move right there
Absolute Chad behavior
Your grandpa sounds like a OG. Respect
Reminds me of a time when My brother and I were kids and we pranked our grandfather by unscrewing the lid to the black pepper shaker, knowing he would put some in his soup at lunch. When the lid fell off and the whole container of pepper went in the soup he spooned a little off the top and then ate the soup anyway, clearing his throat the whole time. He didn't give us the satisfaction by acknowledging that the bowl was half black pepper 😂😂
@@greenjeff41 ah, another dude with cool grandpa, high five!
Nice episode! The house smelling like vinegar is an improvement over the house smelling like fermenting fish…progress!
😂😂😂😂😂
Would have been hard to go worse! 😅
Jose, Jamie, and Cersei are so long-suffering 😂
Lol I’m on pins and needles to find out how the garum turns out.
😂😂😂😂😂
I remember when a friend told me to cut strawberries, add vinegar and sugar. And I was like: really? Really. It was beyond delicious.
I was once given a dessert which was literally just strawberries with a really good balsamic vinegar on it and it was one of the best ways I've ever had strawberries. The only thing I'd do to improve it would be to add some mascarpone, because everything is better with cheese.
Fresh strawberries with a good sprinkle of freshly ground black pepper is heaven.
I was just thinking about replacing the raspberries with Strawberries as I can't stand Raspberries.
I do wonder if a dash of balsamic with the White Wine Vinegar would be nice though. I do like that flavor blend.
One of my go-to breakfast foods
I just found a Spanish recipe for vinegar mushrooms. Exquisite!
So 2 tips while making it:
1) do not hang over the pan during the simmering phase unless you want to clear your sinusses in the fastest way possible
2) If you add sugar to the leftover raspberry remains after the sieving you can make a nice pairing for some vanilla ice cream - kinda like a tart raspberry jam.
Wish I’d seen this. The vinegar deep cleansed my eyes and wouldn’t let go
I've cleaned kettles enough times in my life to know this.😂
Something tells me the first tip is based from experience
@@cin3859 The second tip is too!
Not gonna lie, come flu season, I'll probably be desperate enough to try #1.
After all this time, the hard tack bit still causes me to chuckle. 😂
It's hard not to
Everytime he does it, I say, "I think it's time to retire that joke", but I know I would be sad if he didn't do it. It's become his "Niagara! Slowly I turn..."
I have to rewind to watch it a couple times every time he does it- I get this pure, childlike joy out of it. “Do it again!” 😂
~CLACK-CLACK~
I have to do a double take and be like, oh yeah, that's still an ongoing bit. Kinda like the Townsend and nutmeg combo, its just too good to not continue.
An enhancement to this recipe, Im a commercial winemaker and whenever we make raspberry wine we use frozen raspberries. This is because during the thawing process the ice crystals will help break the fruit down better. You'll get a much better concentration of flavor
I’d like to talk to you about winemaking and making shrub and switches. Jim at ShalomOrchard
It's a shame Max, that you never got to eat at The City Tavern in Philadelphia before they closed because of Covid. It was, and still retains the record as the longest open eatery in the colonies, and you could get shrub as a drink (nonalcoholic.) The owner was a devoted food historian of the era: they brewed their own beer and cider. I hope now that things open up again, people come along and re-open it again as it was.
wow, I've eaten there. I did not realize it closed. Fingers crossed a like minded tenant is found so Max can explore Philadelphia's history and food
@@MossyMozart I was incredibly lucky to have a friend visiting over the 2020 New Year before the very first lockdown and took her to dinner there one night. The head chef was close to tears in the one filmed interview I saw. I'm desperately hoping someone of a like mind comes to open it again and keep it exactly as is.
@@morganalori It's such a shame, it billed itself mostly as a tourist thing but almost every time I went to Philly I made it part of the day to eat there-- it's such a cool place and you can *feel* the history that happened there. Aka the constitution authors getting crunk and debating the exact language xD
Yes! This is where I had shrub for the first time and we managed to find some in a grocery store (in the liquor aisle as a mix-in for alcoholic beverages) that was perfectly acceptable as a nonalcoholic beverage (my family doesn't drink).
Wow. Was it in continuous operation since colonial times?
I'm obsessed with anything raspberry so I will 1000% be trying this
Update: absolute banger, tastes like salvation in a brutally hot pre-air conditioning summer
OKAY, WHOA, HOLD UP! I just made a connection!
So, one of my favorite secret ingredients to add to things is pomegranate molasses (try it on roasted brussels sprouts in place of balsamic/glaze; the added tartness and viscosity really works well with the sprouts). For anyone not familiar, it's a syrup made from pomegranate juice and sugar. I have a bottle I got from an Eastern European grocery a while back that's made by some Russian brand, and the label is mostly written in Cyrillic. The stick-on label they added that translates it into the Latin alphabet (though not into English; not 100% sure what language it's in, to be honest) lists the item name as "Naršarab." I always saw "arab" and assumed that word meant something like "Arabic sauce" or something to that effect, but hearing about how shrub was invented in Persia made me realize something: the letter "š" makes a "sh" sound, so that word is pronounced like "gnar-shrub"! It's a shrub!!! Pomegranate molasses is a shrub, and the Russian name for it acknowledges that!
Nar is the word for Pomegranate in Turkish/Farsi/Azerbaijani and a host of other languages in and around that region. Narsharab (pomegranate syrup) is a widely used condiment with all sorts of uses. Try it as a salad dressing, mixed with a little vinegar.
@Sammie1053 - I just looked at my bottle. It was made in Lebanon and has only English wording. B^(
Helen Rennie?
Just buy Grenadine then. Same thing.
@@Gravelbone no lol
Today is my birthday and I woke up to my husband giving me your cookbook and a new video on your channel. This is a great start to the day and I want to say thanks for all the work you do and for putting out such great content! ❤❤❤
Happy birthday! May you live as long as you want to, and want to as long as you live.
Happy Birthday Jessica! 🥳
Happy birthday!🎉
Happy birthday!!!🎉
Happy birthday!
In my family, we all grew up drinking vinegar and honey in the summer. It's DELICIOUS and SO refreshing. It's 2q water, 1c good honey, and 1.5c good quality apple cider vinegar. Serve it REALLY cold.
Ooo, def going to try that. Thanks cuz🙌🏼💓
Thanks for sharing your family’s switchel recipe ☺️
That sounds fun!
I'm writing that down. I really have to try that. It really sounds refreshing ❤
What alcohol would you put in this, rum or gin?
Two episodes in a week!? A rare and precious delicacy 😌
Grandpa's old trick of drinking a shot of vinegar every day in the summer, when you are out in the fields working and sweating the vinegar in your system makes you the least palatable to the biting bugs.
My father would totally agree with your grandfather. I used to do vinegar shots with him sometimes after dinner that involved vinegar (like fish and chips) as well. 🙂
If it's vinegar from fruit, it will help maintain your potassium levels, too.
I feel like a collab between you and How To Drink would be a match made in heaven.
If you start up bottling shrubs I think that you should also include bottled Possca as well.
It would be really nice to try BOTH of them 😁!
I’d be more than happy to pay and I’m sure I’m not the only one.
A "ginger water" was my family's go-to drink during haying under the summer sun. Very refreshing and definitely a (non-alcoholic for us) shrub variant that restored better than sports drinks do today. Though we didn't have the benefit of fresh ginger, so it was always a bit gritty from the powdered ginger. Glad it's making a resurgence so I can get it again.
Where is your family from? Anyway variants of this "vinegar and something sweet" drink were enjoyed all over the United States in various forms by farmworkers for the past 200 years at least. In the Southern US a variant was called " 'lasses (molasses)-and-water" with molasses and vinegar. In the North, honey or even maple sugar might be used as the sweetener.
I think I remember ginger water being referenced in the Little House on the Prairie series.
@@thesentienttoadstool9369 You're right. It's in the beginning chapters of The Long Winter. Ma made ginger-water for Pa and Laura to celebrate Laura's first day helping pay cut and trample hay in the hay wagon.
Its good at stopping the thirsty feeling but it doesn't actually restore much of anything lost during activity.
@@fazdoll Thanks you! I knew it was in the later books but I couldn’t remember which one.
Vinegar is indeed extreemly effective in quenching thirst, especially when one feels incredibly thirsty and is chugging water without pause (although one should drink plentifully during the day, it isn't healthy to imbibe large quantities of water all at once).
A spoonful of vinegar (apple vinegar works too) in a glass of water should appease the sense of thirst and allow more spacing between glasses.
Language: verbose
Today I learn about the existence of the word "imbible"
@@enkaphalin1111 Quaff is a pretty good word too imo.
Drinking a bunch of water at once hydrates you faster than sipping small amounts
@@zap_collection6511 it puts you at risk of flushing out vital salts and is definitely not recommended. Better go a glass more often in stead of a bottle at once
Imbibing large quantities of water is indeed unhealthy. Some people call that drowning.
I remember making Shrubs back in Culinary School. I was surprised by how I have yet to encounter any shrubs on restaurant menus since, especially given how fun, simple and tasty they were.
Also very fun to say! SHRUB
Counterpoint: DO use balsamic vinegar and mix it with ginger ale. It's amazing and just looks like cola.
Omg what the hell... now I wanna try it
How much balsamic vinegar?
@@fluffydragon84 (As much as you like, I presume...)
@@fluffydragon84Same ratio as the recipe in the video. I find the finished shrub has a stronger flavor so you don't need as much in the final drink
Just remember that balsamic vinegar is a lot more concentrated than other vinegars because a lot of the water evaporates as it’s aged, and adjust the quantities accordingly.
Max, Hardtack clip gets you 6 stars.
PS In Korea, drinking vinegar (홍초) is common. Comes in blueberry, pomegranate, and strawberry flavors. Straight up is strong. Diluted one-to-one with spring water is better.
I remember my mom going on a massive shrub binge when I was a teenager, but they were way too acidic for me. She never added sugar so it was just vinegar and fruit. I do enjoy Korean drinking vinegar though, so maybe I'll try making it myself! Pomegranate is an awesome flavor!
My grandma's recipe was half as much sugar, though more fruit (blueberries in her case).
It was 1 pint blueberries (2 C), 1 cup sugar, 2 cups vinegar. But she did the cooking on the front end of things. She'd combine it all and bring it just a boil (less sugar dissolves easier I suppose) and then pour it into a jar, put waxed paper over the top with a band, and shake it up every day for like a week. Then strain it and save for upto a month. Though you can put it in a freezer safe container or even an ice cube tray and then save ice cubes of it forever and ever.
The Persians also used a plant called Sherbet Berry. The juice is astringent, but mixed with sweet fruit, it tastes awesome!
I have been making shrub for years. It is my go to drink in the summer.
I like your idea of you making and selling shrub. Three of my favorites: peach; blackberry; strawberry made with pear vinegar (which I make myself). This last one is so light and delicate; I have even used the concentrate for a base for a vinaigrette salad dressing.
How long can you keep shrub? In a fridge or at room temperature ?
@@Kasa022 I make small batches: a US gallon of concentrate at a time; raw fruit, raw apple cider or pear vinegar, raw local honey. Depending on weather and my health, I will use a gallon of concentrate in 5 to 7 weeks. I am in a tiny studio apartment at the moment and i find storing the concentrate in the fridge most convenient. I have also stored it in a root cellar when I lived off the grid. Any place cool. With the last traumatic brain injury, I used 2 gallons of concentrate in 6 weeks; my body craved it. I mix concentrate with water at a ratio of 1-4 parts concentrate with 7-15 parts water; depending on my body's cravings.
Oh, great idea to use it as a base for vinaigrettes!!
@@MaggieatPlay @Margaret Scott thank you so much for the detailed explanation. If you have time can you tell how to do pear vinegar? I never heard of it and love pear. (I'm sorry to hear you had an accident , wish you much health )
@@anathema2325 The hardest part of making vinegar is ignoring the juice for several months while it does its own fermentation/conversion to vinegar thing.
I start pear vinegar in the autumn when pears are readily available. I normally use a combination of D'Anjou (both green and red), and Bosc. I start with about 20 pounds of pears. Choose firm pears; not hard, not soft. I buy organic. Wash and air dry the pears.
I have a glass US gallon mason jar (designed for storage, not canning). I purchased a toddler's tee-shirt at the local thrift store and sewed the neck and sleeves closed. This slides nicely over the jar; allows for air exchange and keeps out bugs and dust. The air exchange is important. If allowed to ferment in a sealed jar, the jar is liable to explode. {I once had a plastic gallon jug of apple cider that sat out in the sun. The jug swelled up. I touched the lid to remove it and relieve the pressure, and the lid exploded off the jug, breaking a bone in my hand. Valuable lesson learned}
I have a JuiceMan Jr. that I bought at a thrift store. Any good juicer should work. I quarter and core the pears, cut into pieces that will fit the juicer and juice the pears. I do not peel the pears. (The left over pear pulp can be composted. Sometimes, I make a pear pulp-orange-cranberry tart.)
Pear juice goes into the glass mason jar. I leave 2 inches of head room. I cover the jar with the prepared tee-shirt and place in a warm place at the back of my kitchen counter.
The pear juice will start fermenting (turning to alcohol) in a day or two. When fermentation is well underway, I move the jar to a dark cupboard out of the way, set the jar lid loosely on top of the tee-shirt covering the jar opening, and ignore it for several months. [If I have some of the previous year's batch remaining, after 3 to 4 weeks of fermentation, I add up to a 1/4 cup of the previous year's batch of vinegar to the jar.]
After about 5 months of ignoring the jar, I check to see if a mother of vinegar is starting to form. One can purchase mother of vinegar and add it to the juice. I prefer to let it form its own mother of vinegar. Initially, the mother looks like a gelatinous mass, but eventually settles into a floating tannish colored disk.
After 6 months or so, I start testing the liquid with pH strips to test the acidity of the liquid. Depending on the storage temperature, the pear juice will turn to vinegar in 6 to 9 months.
When I lived in Pennsylvania, I could purchase pear cider in the autumn. I would buy a gallon for converting to vinegar and a gallon for drinking. I recently found Knudsen Organic Pear Juice in a local grocery. I am planning on trying to make a batch of vinegar from that.
Good Luck! There are several good TH-cam videos on vinegar making. Do a search for homemade vinegar.
We made this with peaches, and it was DELICIOUS!!!! (We tried a strawberry and raspberry mix, and it was good, but the peach was amazing.)
I was excited to see the shrub recipe in book. I've made blueberry shrub several times over the last 10 years and no one would try it as soon as I said vinegar. But that ended up being more for me!
Add ginger to the blueberry shrub. Makes it even better.
Blueberry and vinegar sounds like a really interesting flavor combo. I bet you could entice them more if you use Japanese rice vinegar, which is sweeter than the vinegar we’re used to.
Whenever I make a recipe with “questionable” ingredients I never tell my friends what’s in it until they taste it first. I find that it tends to go down a lot more favourably that way
@@NatalieSanguis - Like my very good friend who saids he HATES anchovies, but LOVED my Caesar salad. He was surprised when I told him. ^_^
@@ferretyluv White balsamic is also a lovely vinegar, easily drinkable.
If you ever end up exploring South African cuisine (which I highly recommend; there's a really long history with many interesting dishes like bobotie) you'll very quickly come across biltong, which is meat that's lightly spiced (primarily with coriander seed) and air-dried, but not to the point where it's as dry as jerky. Indeed a key feature of biltong is its moistness, and on top of that the fattier the cut the better. Trouble with that is with all that moisture and fat, it can go rancid pretty quickly, esp if you live somewhere the humidity is higher like on the coast (biltong was supposedly invented by frontiersmen named _voortrekkers_ who hung the meat on the backs of their wagons as they trekked across the dry country so was meant for that climate; again, a lot of history worth delving into). The trick for dealing with that, I was told, was when you started to detect it going off, to brush it with brown malt vinegar. In extremis, you just soak it in a bowl of vinegar, then re-dry it. I did it once; let's just say it's very much in the spirit of real survival food. Good biltong itself is bloody delicious though, esp if it's made from something other than beef, like the many wild antelope in Africa.
I’ve had it from a package like normal beef jerky. It actually was pretty good. I don’t like pickles much so I figured I probably wouldn’t like it much but boy was I wrong
I drink shrubs all the time! Particularly in these warmer months! When I quit drinking I was looking out for beverages that satisfied my appetite. It can be made with fruit juice, but you do it right by using fresh ones. I prefer to use frozen raspberries, as it's cheaper. Muddle them in a glass, and add vinegar, sugar, and water. It's perfection! I use apple cider vinegar, but to each their own.
I have a blender that can turn ice cubes into snow. Shrub syrup would be perfect on that. I'd probably do mixed berry and go for a deep magenta/purple look. Would definitely try some of your shrubs, Max.
Or get some ume powder and pea flower powder for amazing colors!
My granma used to make a blueberry shrub with apple cider vinegar (she also made her own ACV with a mother that only god knows how old it was....) It was 1 pint blueberries (2 C), 1 cup sugar, 2 cups vinegar. But she did the cooking on the front end of things. She'd combine it all and bring it just a boil (less sugar dissolves easier I suppose) and then pour it into a jar, put waxed paper over the top with a band, and shake it up every day for like a week. Then strain it and save for upto a month. Though you can put it in a freezer safe container or even an ice cube tray and then save ice cubes of it forever and ever.
I am by no means a grand connoisseur of drinks or spirits but never in my life have I never heard of a shrub drink. I love learning about new things! ❤ Thanks Max!
Surely you’ve mentioned, in one of your episodes, that the word “vinegar” comes from the French “vinaigre,” or “vin” (wine) + “aigre” (sour)? I love vinegar; I used to drink a lot of apple cider vinegar. I’ve made a sharbat, which was refreshing and delicious. One of the small batch vinegars in my pantry is a cranberry vinegar; I’ll use that for a raspberry shrub (half that and half their Pink Pacific Rosé Vinegar; they’re out of the Honey Mead Wine Vinegar), along with frozen raspberries. When it’s ready, I’ll add 1-2 tablespoons of the shrub syrup to about 6-8 ounces of seltzer. Maybe Florida summer won’t feel so horrible with shrub in hand.
I can also just add vinegar to seltzer. If it needs any sweetener, I have date syrup.
Oooo, this sounds like a dangerously good addition to my home bar for the summer. Probably a good mixer for some gin, white rum, or lemon vodka!
We pickle mandarins at home in a vinegar sugar syrup, with cloves, cinnamon and allspice. We normally pour the syrup over ice-cream, but it would be amazing in a drink like this too! Now I want to try it with berries 😋
That sounds so good. If you have never pickled apples, they are magnificent. They're pickled with vinegar, sugar and cinnamon although a clove would add some great flavor to. Or allspice, or a pinch of nutmeg.
@@murasaki9 I haven't tried pickled apples, but I certainly want to now! Maybe, once my apple trees are a bit older, I'll add it to the preserving list.
I do brandied cumquats, the syrup of which is great over ice cream. I'm going to try pickling them from here on in!!!
I remember drinking something similar to this and my palate is confused between the sweet and sour. But I kept drinking it. I'll try this recipe for sure!😊
I do love a surprise Tasting/drinking history video.
🍷
I love Chef Rufus' cookbook, though the name is a little misleading as the recipes are not just good, but phenomenally delicious
Hear hear
@@TastingHistorywould love an episode with more info on Chef Rufus and his cookbook!
@@Coldpaws I did one on him and his life. Fascinating man.
For that I would think the red wine vinegar would be optimal for raspberry or strawberry shrub it would probably be ideal because it would be a more red color
Just went foraging this morning and gathered young for cones from a recently fallen tree. When I looked up what to do with them, the most frequent was shrub. The exact recipe I had just seen the day prior in this video. So, the fir cone shrub is in the making, and I will be adding raspberries later on in the summer. The combination should be amazing!
White balsamic + plain seltzer is SO good and so refreshing! I have a peach white balsamic that is amazing for this.
I'm so excited that Drinking History is back! I look forward to learning more about switchels and sherbets!
one cool fact is that sekanjebin is consist of two words serke (which translate to vinegar) and angabin (which means a molasses of sort). its usually now made with boiling equal part vinegar with honey until it reduced to a thick syrup. a common use for it is a favorite drink of mine that consist of one part sekanjebin and two part sparkling water and one part grated cucumber (you can add gin if you want), its very refreshing in the heat of summer and i recommend you guys giving it a try
Oooo and mint too.
I've been making shrub for most of a decade now and have I think 5 in the fridge currently. My house's favorite method to take it is as a mixer with ginger ale. The sharp fruitiness of the shrub really mixes and deepens the complexity of the ginger ale. Works well with something a little milder, you don't want *too* much ginger in your ale otherwise it just severely overpowers the shrub.
Also, I'm a little sad that Benjamin Franklin's shrub didn't make an appearance. Found it in a shrub recipe book back when we started making them. His proportions make an obscene amount of it, like barrels and barrels worth, but if you dial it down it's pretty delicious. It's effectively rum, oranges, and sugar, and is fairly great. Check it out if you can find it.
My man! You actually did a shrub recipe! I had a dream about this where you even referenced monty python!
In 1975 my brother was babysitting me on a Friday night. He went outside at around 11pm to connect our bass boat to the truck for a fishing trip the next morning. He came running back inside in a panic, told me to hide, grabbed a shotgun, and ran back outside.
After a little while he came back inside and got me. We went outside and about 300 yards away there was a glowing blue metallic ball above some trees. It would zip back and forth then go down and out of sight in a T pattern. It appeared to be about 15 feet in diameter more or less.
He called a friend of his nearby and told him to get a gun and camera ready and we were coming to get him. As soon as we pulled out on the road this thing instantly zipped over and was right above the truck about 20 feet above us. The engine died so we couldn`t drive away. He shoved me down into the floor of the truck and got out and aimed the gun at it. It instantly zipped straight up into the sky and vanished.
Nobody answered the door at his friend`s house so we left. We ran into another guy he knew after going down the road closer to where we`d seen it hovering over the trees. The time should have been no later than 15 minutes after midnight but the guy told us it was after 3am.
In 1999 I was fishing at night around 11pm on the Louisiana side of the Sabine river. I was just checking a catfishing spot in a bay beside the river with rods because the water was rising and the catfish usually start biting in that area when the river rises. I had planned to get back to the boat dock in our yard before midnight because a TV show I planned to watch was coming on. If the catfish were biting I planned to put out trotlines and hoop nets the next day to catch fish to sell.
Right after I tied the boat up and threw out my rods two huge rectangle shaped things way bigger than mobile homes appeared in a cow pasture down the river. They were flying (more like floating) along some power lines,one on either side, and slowly coming towards me. Each of them had four squares of soft yellowish/white light on the front that covered the entire front except for black borders around them.
I turned off my light and reeled in my rods, cranked the motor, and started puttering as fast as I could safely go in the dark towards a canal leading back to our boat dock. I had to go towards these things which were slowly coming towards me so I was about to panic. One started going up and the other down as the four square panels of light began to turn into squares inside squares until they became very bright and pretty brilliant sparkling dots of multicolored lights. Then they blinked off and vanished. They never made any sounds. I remember on the way out there while in the canal seeing a very quick flash of colors to my right through the fog in the trees but it was dim and I assumed it came from a spotlight beam on the other side of the island.
When I reached the boat dock only minutes later my girlfriend was standing there looking very upset. She told me it was after 5am. It should have been just after 11pm. I never went fishing out there again and I normally fished several times a week.
This encounter left me with a feeling of dread I can`t explain because what I saw was beautiful. I`m actually afraid to go camping alone and have never gone fishing alone at night since. The frustration of wondering but not knowing what happened to me is intense and has only increased over time.
We see countless crazy stories like this on the internet and if only 10% of them are true then our current "understanding" of science and physics is very wrong. I suspect that government officials do understand many science and physics "mysteries" far more than they admit and have hidden many wonderful discoveries that could explain a lot of these bizarre experiences people keep reporting because terrorists could use this knowledge to do great harm.
I`ve seen a lot more that this and there are mutiple types. I`ve seen extremely bright golden orbs go all the way across the daytime sky much faster than the Space Shuttles I`ve seen pass over to land in Florida. I`ve seen the very large triangles slowly pass over that had a fog or plasma glow around them. Most of the ones I`ve seen were white orbs, usually in groups. I`m disgusted by how most scientists respond to my questions about these things. Thank God this man isn`t like that!
I'd love to see a drinking history video on kombucha/jun! I'll definitely be trying this shrub too, raspberry sounds really good but dark cherry also sounds amazing!
I love shrubs. They're super easy to make and fun to mix and match flavors with. It makes a nice refreshing drink. I had fun last year playing with a few drink recipes from a 1920s beverage cook book that was giving non-alcoholic beverage options.
SURPRISE DRINKING HISTORY EPISODE?!
Love you so much max! You made my day 100 times better!😊😊😊❤❤❤❤❤
YEA SURPRISE VIDEO WOOOOOO!!
I’ve been using the switchel recipe from Townsend’s channel for surviving the brutal Midwest summers. I’m going to have to experiment with this recipe now
me sneaking to the back room at work to watch this & have a lil cocktail break with max 🍸🚶🏻♀️
Switchel really is lovely on a blistering hot summer day when you feel a little sick from the heat. You can drink a lot of it without upsetting your stomach like plain water can if you are overheated.
So interesting, and love the Monty Python reference to shrubbery! Perfect! Keep up the great work you have been doing Max! Love your channel! ❤
the holy grail is amongst the finest films ever made and for me is the best work they ever did (just)
Add to that the "French taunt" dialogue: "Your mother was a hamster and your father smelled like elderberries!" and "I fart in your general direction!" 😂😂😂
I made this today! Was worried my white wine vinegar was too yellow to yield a nice colour, but that didn't matter at all. I also used frozen raspberries since they have more taste and juice than the fresh ones you get in stores here. Turned out just like in the video, and it tastes great! Love that it's not overly sweet.
You’ve made a minor error here. You refer to them as the knights who say Ni when in fact they’re now the knights who say Ekke Ekke Ekke Ekke Ptang Zoo Boing! This is a common mistake.
I made this, and it was surprisingly good.
I made another batch with blueberries and raspberry a little less vinigar and a little more sugar and did a 15-minute simmer, and made the perfect toping for vanilla bean ice cream. Also, it makes good milk shakes. I also made a spicy tangy BBQ sauce with it. Thanks for the recipe, good sir.
I get so excited when it's a bev recipe🙌🏼🙌🏼 I adore you to the MAX😍 Been watching you for over 2 years and you have been amazing since day 1!! Watching your growth and success has been a sincere pleasure. Thank you for the hours and hours of comfort, education, laughter, and joy. Also, although not an original opinion, but Tasting History is such a perfect channel name, for such a perfect channel. Love to you and your partner, and to my fellow TH fam💓
In my family it was Apple cider vinegar, honey & water … as our summer homemade “Gatorade”. I still make it all these years later. (1 cup each ACV & honey. Mix well. Dilute with water to your liking serve over lots of ice). Sometimes we add ginger, mint, or cinnamon. Delicious 😋
We do the same, but I add a sprinkle of sea salt for electrolytes
I'm wondering how this would work out with rice vinegar. rice vinegar still has the taste of vinegar without the harsh bite of white vinegar. and I had a book about making shrubs but sadly gave it away. kicking myself now for that one.
Rufus Estes is from my hometown of Columbia Tennessee. Fascinating story of his rise to success. And I believe the first African American chef to pen a cookbook. I love my copy. Thanks for featuring his recipe!!
I love sitting up and watching these videos when I can't sleep. Quality content 👌
Shrubs had a minute about 8 years ago and I really got into them. My most popular flavor was blackberry Thyme. You can use lots of different vinegars including balsamic. I had a flavor that riffed off of an Italian dessert of strawberries, black pepper and balsamic vinegar. I added sugar and red wine vinegar to that combo. Good luck with the new business.
Blackberry sage with maybe rosemary is a great shrub combo. The trick with using Balsamic vinegar in a shrub is to cut that measure way down. Use the vinegar you mentioned and then just 1 T of the Balsamic or a splash. It adds that marvelous Balsamic flavor into the mix without being overwhelming. When Thanksgiving rolls around, maybe investigate a cranberry shrub with orange? they don't have to be just for Summer. Thanks, Max!
Balsamic vinegar is a lot more concentrated than normal vinegar because of how it’s aged, as a lot of the water in it evaporates leaving behind a thickened liquid.
Last year, I tried making a cranberry shrub. I didn't get enough juice out of it for the amount of sugar I used.
The previous year, I tried making a liqueur. I barely cooked the berries so they would release their juice, but that just made the natural pectin turn it into a jam that wouldn't pour.
If anyone has a tried and true recipe for either of these, I would appreciate it.
That's a wonderful idea. Add a little aromatic herb to the fruity flavour. Thank you for this idea!
@m quietsch Yes! If you look up jams that have aromatics in them, there are tons of ideas there. Strawberry Basil for one. Also look at marmalades. Ruby red grapefruit marmalade, lime marmalade and the classical marmalades. Bon appetite !
@Ragnhild very true. That's why maybe adding just a little of it into the shrub.
Something like a strawberry with fresh cracked black pepper shrub then add in a tiny bit of Balsamic.
This is from the classic Balsamic and fresh cracked black pepper over sliced strawberries dessert.
I was skeptical until I tried it.
Thats a gorgeous drink, thanks for the show as always!
Well my boss won't be happy I'm late now 😂 worth it
Offer to make them a raspberry shrub!
I think it’s a great idea! You should manufacture the shrub. I love to see people turn their great ideas into a business reality!
I was so excited to see this video! My favorite is a chanterelle mushroom shrub. It gives it a sweet apricot flavor with umami aftertaste.
do you happen to remember the recipe for it? lol
I made a shrub a while ago using equal parts vinegar, honey, and fruit. I used peaches. It was delicious, and I added the peaches to a muffin batter for the best peach muffins I've ever tasted.
I love all your videos, Max, especially the unexpected bonus episodes like this. Your careful research is well presented and damn but you're just stinkin' adorable.
I drink water with live apple vinegar and honey, it is said to be good for heart and lower blood sugar level. Looking forward to try other vinegars like pear or raspberry vinegar.
People have questioned me all my life, why I drank (drink) straight lemon juice, vinegar (heavily laden with salt, both of them), sour things are my nature. I understand myself a bit better now. Thank you.
I made this recipe for my wife and I and we absolutely love it. I've made two batches of the raspberry and have been experimenting with different flavors. I've made a strawberry basil that is very good and plan on trying a cherry thyme version in the near future.
I've never heard of shrub but am curious to make it. I would add a bit of lemon peel to the boiled shrub as it cools to add another flavor to it. Seems like something you can enjoy as a drink or a flavoring for a raspberry vinaigrette. And, I can use that leftover raspberry mash on my hard tack! 😅
My Grandmother used to make a concoction she called "Switchel" when anyone was sick (strep throat, cough, tonsilitis, etc). And she would make everyone else in the house drink some as a preventative. I still make it, it really does help a sore throat.
Grannie's Switchel Recipe
• 1/4 cup Apple Cider Vinegar
• a "spash" of water
(warm to just before it starts to boil)
• 2 tblsp Honey (stir until honey desolves)
Sip like it is warm tea.
I do remember her adding a shot of brandy to her cup, but never us kids (or my parents for that matter, hmm, maybe Grandma was just fond of her brandy 😊).
THANKS MAX yes I love the cook book, and once again, your scholarship on this was absolutely spot-on! You are also quite correct, tt is much better in summer with sparkling water!,... either alone or with the gin. 😉
Switchel is great! I make it with ginger, honey and apple cider vinegar. It's fine with herbs or fruit: sometimes rosemary, mint, prickly pear fruit, blackberries, etc
My mom has been making rhubarb shrub for a few years. She may like this raspberry shrub too! Thanks for making this video, Max!
Rhubarb goes with raspberry super well.
That's a great idea. My mother grows vast amounts of rhubarb and she just gives it to her friends unfortunately her friends also grow vast amounts of rhubarb and they give it to her. Perhaps making shrub will be the solution instead of just freezing it and forgetting about it.
@@vortigern7021 You have all that rhubarb and nobody’s bothered to make pie out of it?
@@ferretyluv pies, cakes, crumbles, chutney and there is still vast amounts left.
My husband does fiber optic construction here in the south, between shurb (favorites are raspberry, strawberry, and blackberry) and lemon ginger switchel, he has said that they work better than gatorate to help refresh and hes had less muscle cramps and aches this year compared to years past (vinegar, like pickle juice).. thank you so much Max!! You are quite literally a life saver!!!❤❤
Seeling your own shrub sounds like a fun idea! I would live to see a switchel episode as well.
Hi Max. It’s quite a coincidence that your episode today making the raspberry shrub comes just shortly after I attempted my first rhubarb shrub. It was pretty good but maybe a little more tart that I like, and I like tart things. Your recipe reminded me of my grandfather. He used to make wine with his home grown grapes but also had raspberries and red currants as well as an apricot tree growing in his garden. He didn’t make shrubs or even raspberry syrup, but while the grown ups drank wine spritzers, us kids got to drink raspberry spritzers made with sparkling water from his personal seltzer bottle. It’s one of many happy memories of summers with my grandparents. Thanks for the memory jog😀.
Keep trying and experimenting. The shrub concept is very flexible. You can use pretty much any fruit (shred/mash/blend depending on fruit), any vinegar, and any form of sugar. In the past couple months I've done apple (with various spices), pear, pear and blueberry, and tomato (a savory rather than sweet shrub). Sounds like for your rhubarb shrub you should use a higher sugar ratio next time.
@@glennberry4829 Thanks for the tip. That’s my plan😊
For those avoiding sugar these days this works without it.
Unsweetened apple juice (because apple juice doesn’t need extra sugar) mixed with an equal amount of sparkling water makes a deliciously refreshing summer drink.
@@ragnkja Excellent idea, thank you for sharing🙌🏼
@@lisafranklin9089
You could mix fruit juice and soft drinks if you want to (also delicious with ice), but apple juice is so sweet that (at least to me as an adult) it’s better with just sparkling water.
While in the UK rum and shrub was the favourite beverage of many of our friends. I had no idea it was vinegar based. Thanks
For those who are sugar free, I did the recipe with strawberries and without sugar. I use a packet or two of sugar free sweetener and a few tablespoons of the shrub depending on the amount of water. It is tangy and refreshing.
Thanks!
Love the ragtime piano gently underneath the dialogue. Volume balancing of that is just, MWAH! perfect.
So basically this was the first real Koolaid.
the hardtack cut gets me EVERY TIME and I NEVER see it coming omg
Sounds like a wine cocktail
...a very VERY thoroughly aged wine cocktail
I just received your cookbook here in Canada! It’s stunning, beautifully presented and with lovely photos! I really like the added history background for each recipe. I’m going to really enjoy cooking my way through this book! Congratulations and thank you!
I'm betting that sodas like coke and pepsi had their origins in shrub drinks. After all they are sweet and acidic and then you just mix in seltzer water and voila.
Man, I love the hard tack clack popping up every now and then
Jon Townsend's unstoppable desire to add nutmeg to everything vs Max Miller's unstoppable desire to add rum to everything 😅
Also, the hardtack clip never gets old. Always catches me off guars. Clack-clack!
How long before we get the crossover 'nutmeg rum'? 🤔
One of my favourite summer drinks is made with elderflower syrup, apple cider vinegar and sparkling water. Sweet, sour, light, refreshing.
"When you think of a delicious, thirst quenching, beverage, you probably don't think 'vinegar' " [2 year old me slurping down vinegar based egg dye on Easter like it is soup has entered the chat]
They got it on camera 😭
If you bottled it I'd buy it for sure. I remember being made to drink a tablespoon of cider vinegar as a kid if we overheated during the summer. This was always then chased with a glass of water. Your drink sounds much more enjoyable. ❤
Posca was the Roman legion's equivalent of Gatorade.
I think I'd rather try posca. I have to be REALLY dehydrated to be willing to drink Gatorade.
This reminds me of the raspberry vinegar mix i bought from my local korean supermarket. The koreans usually mix it into their soju. I simply drink it w/ sparkling water, so so good.
Me too. Reminds me of Hongcho(Scarlet vinegar).
Sounds intriguing - I’m going to have to try that.
The Belgian beer Flanders Red has a flavor profile mixing fruity and acidic character (sometimes a vinegar character as is the case in Duchesse de Bourgogne). They are really refreshing drinks as well
My grandma used to make this (as did my mum, once she'd wheedled the recipe out of her), boiling it for long enough to make a thick, sweet and sharp syrup and pouring it into old tomato sauce bottles for storage. We called it raspberry vinegar. Two pints of syrup made after the raspberry harvest would last us for most of the year. We'd eat it drizzled lightly either over a Yorkshire pudding as a starter before Sunday dinner (lunch to most of you!) or over a couple of scoops of vanilla ice cream afterwards as a pudding (dessert course) -- but not both, because that would be an extravagance. Delicious.
As a child: I’m 49, as a family we went to this restaurant in Wilmington, De. It was like walking in time to the 20s… and shrubs were not a thing back then. It was a senior citizen crowd. It was called Hearn’s, and I loved their shrubs. Look it up: North Market Street, Wilmington, DE. A real treat to get your videos twice in a week!
Glenn and Friends cooking show also has fantastic in depth videos on these and their many variations. These are very forgiving with ingredients and easy to make.
Had non alcoholic shrubs with club soda from a local cafe. They're a very tasty and refreshing soft drink.
Always fun to see a Tasting History vid on something I've recently gotten into!
This is my first comment on one of your videos, but it is the second one I have been able to try since I found you. Your videos are a blessing and I can't wait to get your cookbook. The way you present your subject with such passion and humor and intellect it inspired me to begin a monthly tradition of making an historical and culturally ethnic meal. Our last one was German and it was AWESOME! I got to try shrub, and I wanted to share my recipe. I think you would love it. It tastes like strawberry jelly. I used your recipe from the video, but used strawberries for the fruit and homemade honey vinegar for the vinegar. Thanks, again for being such an inspiration to me.
I am a Civil War Re-enactor, and shrub used to be an after-battle favorite! It was made by mashing the berries, and waiting until they had fermented very slightly, then adding the sugar and the vinegar. Coming off the battlefield as I was (I masquerade as a man and carry a musket) it was good, sweet, and best of all, ice cold!!!