Ginger Lemon Shrub Collins — Spicy Citrus Shrub Cocktail

How to Make Ginger Lemon Shrub Collins — Spicy Citrus Shrub Cocktail

1. 1

   Step 1: Combine and macerate the shrub

   In a clean jar, combine the sliced ginger and granulated sugar, pressing or muddling lightly so the ginger releases juices. Add the fresh lemon juice and apple cider vinegar, stir until the sugar is mostly dissolved, seal the jar, and refrigerate to steep for at least 1 hour (ideally overnight) so the flavors meld.

   For this step

   • 1 cupFresh ginger, peeled and thinly sliced
   • 1 cupGranulated sugar
   • 1 cupFresh lemon juice (about 4-5 lemons)
   • 1 cupApple cider vinegar
   
2. 2

   Step 2: Strain and bottle the shrub

   After steeping, strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar or bottle, pressing on the ginger solids to extract as much liquid as possible. Discard solids and chill the shrub; it will keep in the refrigerator for up to 2 weeks.
   
3. 3

   Step 3: Measure and chill the base

   When ready to serve, fill a cocktail shaker or mixing glass with ice and pour in 2 fl oz (60 ml) gin per serving (about 8 fl oz/240 ml total for 4). Add 1.5–2 fl oz (45–60 ml) of the ginger-lemon shrub per serving (adjust to taste) and give a brief shake or stir to chill and combine.

   For this step

   • 8 fl ozGin
   • 4 cupsIce
   
4. 4

   Step 4: Build the Collins

   Fill four Collins (tall) glasses with ice, strain the gin-and-shrub mixture evenly into the glasses, then top each glass with chilled club soda to taste (about 3–4 fl oz/90–120 ml per glass). Gently stir once to marry the soda with the shrub base.

   For this step

   • 24 fl ozClub soda
   
5. 5

   Step 5: Garnish and serve

   Garnish each cocktail with a lemon wheel and a mint sprig or a thin slice of fresh ginger if you like extra spice. Serve immediately and encourage guests to taste the balance — add a splash more shrub for tartness or a touch of simple syrup for sweetness if desired.

   For this step

   • 4 eachLemon wheels (for garnish)
   • 4 sprigsFresh mint sprigs (optional, for garnish)
   

1. In a clean jar, combine the sliced ginger and granulated sugar, pressing or muddling lightly so the ginger releases juices. Add the fresh lemon juice and apple cider vinegar, stir until the sugar is mostly dissolved, seal the jar, and refrigerate to steep for at least 1 hour (ideally overnight) so the flavors meld.
2. After steeping, strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar or bottle, pressing on the ginger solids to extract as much liquid as possible. Discard solids and chill the shrub; it will keep in the refrigerator for up to 2 weeks.
3. When ready to serve, fill a cocktail shaker or mixing glass with ice and pour in 2 fl oz (60 ml) gin per serving (about 8 fl oz/240 ml total for 4). Add 1.5–2 fl oz (45–60 ml) of the ginger-lemon shrub per serving (adjust to taste) and give a brief shake or stir to chill and combine.
4. Fill four Collins (tall) glasses with ice, strain the gin-and-shrub mixture evenly into the glasses, then top each glass with chilled club soda to taste (about 3–4 fl oz/90–120 ml per glass). Gently stir once to marry the soda with the shrub base.
5. Garnish each cocktail with a lemon wheel and a mint sprig or a thin slice of fresh ginger if you like extra spice. Serve immediately and encourage guests to taste the balance — add a splash more shrub for tartness or a touch of simple syrup for sweetness if desired.