Up until recently, I hadn’t heard of shrub syrup. And then the darling Lauren Wells came into my life and taught me the error of my ways. Because, as it turns out, they infuse an instant hit of delicious into your every day bevvy. And we’re about to take a peek at the loveliest cocktail class to date, with a bonus recipe from Flask & Funnel and lots of stunning photos from our beloved Cambria Grace!
From Lauren Wells Events … I had the pleasure of designing and styling a cocktail class, led by the talented Andrew of Flask & Funnel. The workshop took place at one of the most charming shops in Boston’s South End – Farm & Fable. Abby (the owner) is one of those people who instantly makes you feel like a friend, and we were so grateful to make use of her beautiful space.
Contrary to popular belief, this class was not about plants. It was about vinegar-based fruit syrups, ideal for cocktails and other beverages. Everyone had a blast learning, sipping, shrubbing and tasting, and we have provided the basic shrub DIY below. Big thanks to Cambria Grace Photography for capturing the evening as well!
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- 1 Part produce of your choice (think blood orange, strawberry, elderberry...)
- 1 Part vinegar
- 1 Part sugar
- Combine chopped produce and vinegar in a tightly sealed jar and keep in fridge for one week.
- Strain out produce and add sugar. Stir or shake until sugar has dissolved.
- Use 1 Tbsp. of your shrub to enhance and add a boost of flavour to sparkling water, or cocktails! Feel free to get creative!