Honey-Apple Shrub Toddy
1
serving
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 oz
Spiced Apple Shrub
Jump
oz
bourbon (preferably from Watershed Distillery)
Jump
1
cinnamon stick
Jump
1
lemon wheel
Jump
6 oz
hot water
Jump
Spiced Apple Shrub
1 lb
tart apples, like Honeycrisp, sliced
Jump
¼ c
sliced fennel
Jump
1 tsp
allspice berries
Jump
Zest of 1 lemon
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1 c
pure honey
Jump
1 c
hot water
Jump
¾ c
Apple Cider Vinegar
Jump
3
cinnamon sticks
Jump

“I wish I had the flu right now,” said nobody ever. But whether you’re suffering from a bug or not, this hot cocktail recipe will have you feeling warm and boozy—which are never bad states to be in (especially if you’re under the weather). In the shrub, Greenhouse Tavern bartending wizard Brannen Morris uses honey and apples for sweetness and allspice berries and cinnamon for complexity, and the acidity of the cider vinegar rounds out this warm cocktail. The good news is you can make this drink without the booze, so enjoy, even if you have to drive home.

Directions

  1. In a coffee mug, combine the shrub, bourbon, cinnamon stick, and lemon wheel. Top with the hot water and stir once. Serve immediately.
Spiced Apple Shrub
  1. In an airtight, nonreactive container, muddle together the apples, fennel, allspice, and lemon zest. Add the honey, hot water, vinegar, and cinnamon sticks; seal the container and shake for a couple of seconds to combine. Refrigerate for 3 to 4 days and then strain through a fine-mesh sieve or cheesecloth into another airtight, nonreactive container. Store in the refrigerator indefinitely.

Reprinted with permission from House of Vinegar by Jonathon Sawyer, copyright © 2018. Photography by Peter Larson. Published by Ten Speed Press, an imprint of Penguin Random House.

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