Drink, Mocktails & Medicinal
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Coffee + Adrenal Tonic Shrub

Garden Eats Coffee Adrenal Tonic Shrub

Garden Eats San Diego Coffee Company

My great-grandmother made shrubs of all sorts- likely to keep up with the boxes of produce my great-grandfather brought home from working at The Rochester Public Market- there was no chance she was going to throw away extra fruits or vegetables- so into soups, stews and apparently shrubs they went.

Seems every bar you visit offers a house-made shrub now, and why not, they’re another way to up their zero waste practices and ever-expand on introducing new flavor profiles to patrons.

I’ve been practicing with coffee and adrenal tonic herbs- two types of ingredients I rarely mix, but thought to more for the sake of taste than any particular health concern. Adrenal tonics tend to taste woody and smoky and bring out the regional attributes coffee is known for so I figured, why the hell not, if it bombs, I’ll make ice-cream with it!

It didn’t bomb, it is however electrifying, like, run-a-race then do 50 push ups electrifying! I’ve tried it with soda water, likely an acquired taste for most… On vanilla bean ice-cream, of course most could be easily convinced on that…

And with scotch. Yes, with scotch- always getting yelled at for mixing scotch with this, that and the other thing. After rapping about shrub syrups plus a fun scotch tasting with Zach at The Revelry in Rochester last month it sounded like a really good idea… Mini-snifter of Bowmore Darkest {originally a suggestion of Zach} with coffee-maca-Ashwagandha shrub! First time I tried simply the scotch and shrub together, woah, second time, scotch + shrub + vanilla ice-cream, good, next, scotch + shrub + a side of Italian lemon ice… Third time, the tastiest time.

Shrubs are exceptionally easy, not time-sensitive, keep waste low in the kitchen and in general, are great for your gut. Try it out, tell me what you think!

Coffee + Maca + Ashwaganha Shrub

What You’ll Need

In general to make a shrub:

1 part fruit: 1 part apple cider vinegar: 1 part organic sugar (can be other vinegars, acv is my preference)
can add bitters, food grade essential oils or fresh herbs as well… T H I S recipe however detracts a wee bit on ratios.

I used

  • 2 cups medium ground organic coffee
  • 1 cup Balsamic vinegar
  • 1/2 cup organic maple syrup
  • 1/2 cup purified water
  • 1/4 cup organic blonde coconut sugar or organic brown sugar
  • 1 TBSP Maca powder
  • 1 TBSP Ashwagandha powder

Putting It All Together

Note: In g e n e r a l for shrubs, wash and lightly crush fruit or vegetables. Strawberries should be hulled and quartered while stone fruit must be quartered and pitted beforehand. In this case I used coffee and herbs so it’s a bit detracted you’ll see if you’ve ever made shrub syrups.

1. Combine coffee grounds, balsamic vinegar, water, maple syrup and sugar in a medium glass or ceramic bowl and stir thoroughly.

2. Cover, and let sit at room temperature for 24 hours. After 24 hours your mixture will be thick and jam-like.

3. Next strain through a fine-mesh sieve, and twice more through a fine-mesh sieve lined with an unbleached coffee filter or if you don’t have a filter, a paper towel can work.

4. Press to extract all of the liquid. You should get about 3/4-1 cup of shrub. This will be enough for 4 drinks or more.

5. Drizzle, swirl, pour, slug. Enjoy!

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1 Comment

  1. Pingback: 5 Additive-Free Bar Products & Our Bitters Lab Giveaway! | Garden Eats

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