Raspberry Lemon Drop Shrub

How to Make Raspberry Lemon Drop Shrub

1. 1

   Step 1: Macerate raspberries with sugar and zest

   Combine the fresh raspberries, granulated sugar, and the zest of the lemons in a bowl. Gently crush the berries with a muddler or fork until they release juices and the sugar begins to dissolve; let sit 10 minutes until syrupy.

   For this step

   • 2 cupsFresh raspberries
   • 1/2 cupGranulated sugar
   • 2 itemFresh lemons (zest + juice)
   
2. 2

   Step 2: Add vinegar and warm to meld

   Transfer the berry mixture to a small saucepan and stir in the apple cider vinegar. Warm over low heat just until the sugar fully dissolves and flavors meld, about 2–3 minutes; avoid boiling to preserve brightness.

   For this step

   • 1/2 cupApple cider vinegar
   
3. 3

   Step 3: Strain and chill the shrub

   Strain the mixture through a fine-mesh sieve into a clean jar, pressing solids to extract as much liquid as possible. Cool to room temperature, then refrigerate at least 1 hour (longer for deeper flavor); the shrub will keep up to 2 weeks.
   
4. 4

   Step 4: Shake the cocktails

   For four servings, add the vodka, 3 fl oz raspberry shrub, the juice from the reserved lemons (about 2 oz), and ice to a cocktail shaker. Shake vigorously 12–15 seconds until well chilled and slightly frothy.

   For this step

   • 8 fl ozVodka
   • 1 cupIce
   • 3 fl ozRaspberry shrub (from above)
   
5. 5

   Step 5: Strain, top and garnish

   Strain into four chilled coupe or rocks glasses (with or without fresh ice). Top each with a splash of sparkling water, garnish with fresh raspberries or a lemon twist, and serve immediately.

   For this step

   • 4 fl ozSparkling water (to top)
   • 8 eachFresh raspberries (for garnish)
   
6. 6

   Step 6: Store leftover shrub

   Keep any unused shrub refrigerated in a sealed jar for up to 2 weeks; shake before using and adjust proportions in future cocktails to taste.
   

1. Combine the fresh raspberries, granulated sugar, and the zest of the lemons in a bowl. Gently crush the berries with a muddler or fork until they release juices and the sugar begins to dissolve; let sit 10 minutes until syrupy.
2. Transfer the berry mixture to a small saucepan and stir in the apple cider vinegar. Warm over low heat just until the sugar fully dissolves and flavors meld, about 2–3 minutes; avoid boiling to preserve brightness.
3. Strain the mixture through a fine-mesh sieve into a clean jar, pressing solids to extract as much liquid as possible. Cool to room temperature, then refrigerate at least 1 hour (longer for deeper flavor); the shrub will keep up to 2 weeks.
4. For four servings, add the vodka, 3 fl oz raspberry shrub, the juice from the reserved lemons (about 2 oz), and ice to a cocktail shaker. Shake vigorously 12–15 seconds until well chilled and slightly frothy.
5. Strain into four chilled coupe or rocks glasses (with or without fresh ice). Top each with a splash of sparkling water, garnish with fresh raspberries or a lemon twist, and serve immediately.
6. Keep any unused shrub refrigerated in a sealed jar for up to 2 weeks; shake before using and adjust proportions in future cocktails to taste.