Charleston Shrub
In this supertangy mocktail, John deBary combines two new additions to the mocktail arsenal: verjus (unripe grape juice) and DIY vinegar. The pineapple vinegar is from Ryan Casey, whose Charleston Sour inspired this recipe. Slideshow: More Nonalcoholic Drink RecipesRecipe from Food & Wine Cocktails 2015
Gallery
Recipe Summary
Ingredients
Directions
Notes
Verjus, the tart juice pressed from unripe grapes, is available at specialty food stores.
Pineapple Vinegar: In a medium saucepan, simmer 4 ounces unsweetened pineapple juice over high heat until reduced by half, about 7 minutes. Remove from the heat and stir in 6 ounce white vinegar and 1/4 cup sugar. Let stand until the sugar completely dissolves, about 10 minutes. Pour the infused vinegar into a jar and refrigerate for up to 3 weeks. Makes about 9 ounces.