RECIPE // Spiced Apple Shrub


A few months ago, my friend Laura gifted us two bottles of homemade shrubs at one of my bridal showers as part of her gift. If you’re not familiar with the trending-again mixer, the shrub is, simply put, a drinking vinegar.

Wait! Don’t go running for the hills just yet. These tangy, delicious syrups are one of the hottest new additions to any bar cart, though its origins are decidedly old-fashioned and classic. Back in the olden days, before refrigeration, people would make shrubs as a way to preserve fresh fruit in order to prevent them from rotting before usage. The shrub is making a comeback, and while it makes a perfect addition to any summer cocktail, I wanted to make mine with an autumn twist.

You can use your shrub with soda water for a cooler, or with liquor of your choice for a fancy cocktail.

Here’s my recipe for Spiced Apple Shrub. Mix with bourbon, caramel vodka, and a dash of cinnamon sugar for a refreshing pre-fall cocktail!

Spiced Apple Shrub



  • Three apples of different varieties, peeled (I used Honeycrisp, Golden Delicious, and Pink Lady)
  • 2 cups apple cider vinegar
  • 1 cup white sugar
  • 1 cup brown sugar
  • 10 whole allspice berries
  • 2 tsp mace
  • 2 tsp nutmeg
  • 2 cinnamon sticks


  • Peeler
  • Food Processor (I used my Ninja)
  • Medium, sealed container (I used this Pyrex storage container)
  • Small glass bottles with cork tops, similar to below. I picked up a few of varying sizes at Southern Season.
  • Funnel
  • Small Round Glass Bottles with Corks 8.5 oz (Pack of 12)


1. Peel your apples, then roughly cut into small chunks.

2. In a food processor, combine the apples, spices and sugar (but not the cinnamon sticks). Blend to release the apples juices, until the sugar and apple are smooth, moist and well mixed. This should have the consistency of apple sauce.

3. Pour this mixture into your sealed container. Add the cinnamon sticks and “bury” them in the mixture. Leave this mixture in your fridge overnight to settle.

4. On day two, add the vinegar. Leave this mixture out of the fridge, sealed, for one week.

5. After a week, strain out the apples and whole spices, and siphon into your bottle or bottles, depending on their size, with a funnel.Mix at a ratio of 4 or 5:1 with sparkling water for a cooler, or add liquor for a fun fall cocktail!






  1. Love a shrub, I’ll give this a try. Thanks.


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