spiced-blood-orange-shrub
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Warm spices and winter citrus come together to make this punchy spiced blood orange shrub with a soft, festive hue. You probably won’t even miss the alcohol, but if you do, spike each drink with about 1½ oz. vodka or whiskey. And if you can’t get your hands on blood oranges, use orange zest and blood orange juice or a mix of 3 oranges and 1 lemon to mimic the sweet and slightly tangy flavor of blood oranges.

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Ingredients

8 Servings

4

medium blood oranges

1

1″ piece ginger, peeled, coarsely chopped

1

3″ cinnamon stick

6

cloves

½

cup sugar

¼

cup (or more) apple cider vinegar

Club soda (for serving)

Preparation

Step 1

Remove zest from blood oranges in wide strips with a vegetable peeler, leaving as much pith behind as possible. Set half of zest aside for serving. Slice oranges in half; squeeze juice through a fine-mesh sieve set over a measuring glass or small bowl (you should have about 1 cup juice). Discard pulp and seeds; set juice aside.

Step 2

Bring ginger, cinnamon stick, cloves, sugar, remaining blood orange zest, and 1 cup water to a boil in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar is dissolved and mixture is reduced by half, about 5 minutes. Let cool, then strain syrup through a clean fine-mesh sieve into a clean measuring glass; discard solids.

Step 3

Stir vinegar and reserved blood orange juice into syrup. Taste shrub—it should be a well-balanced sweet-and-sour flavor; add more vinegar by the tablespoon if needed.

Step 4

To serve, pour 3 Tbsp. shrub into each of 8 ice-filled glasses. Top off each with 4–5 oz. club soda and stir gently to combine. Garnish with reserved zest.

Do ahead: Shrub can be made 6 weeks ahead. Pour into a 1-pint glass jar; cover and chill.

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