Sous Vide Honey-Ginger Shrub


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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“Drinking vinegar” is the hip new term for “shrub,” a colonial-era, well, drinking vinegar. Like other old-fashioned drinks, you’ve probably noticed shrubs popping up on fancy cocktail menus over the last few years. According to the Food Lover’s Companion, “Colonial-day shrubs were spiked with liquor (usually brandy or rum) but today fruit juice, sugar and vinegar drinks are usually nonalcoholic. Shrubs are served over ice, with or without soda water.” This shrub is made with honey and ginger. To serve, we recommend mixing one part rye whiskey with one part shrub, and one part club soda over ice, and garnishing with a lemon wedge.
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Ingredients for 6

  • 1 cup water

  • ½ cup honey

  • ½ cup white balsamic vinegar

  • 1 tablespoon freshly grated ginger

  • Bourbon whiskey, for serving

  • Club soda, for serving

  • Lemon wedges, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57ºC).

  • Step 2

    Combine the water, honey, vinegar, and ginger in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 2 hours. Halfway through cooking, mix the contents of the bag to ensure that the sugar has dissolved.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a medium bowl. Transfer to a storage bottle and refrigerate overnight before serving. To serve, mix one part shrub with one part whiskey and one party soda in a rocks glass over ice. Garnish with a lemon wedge.

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135 F / 57.2 C Recipe Temp
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