Pear-Ginger Shrub

Ripe pears and ginger left to macerate, then aged with apple cider vinegar into a tangy drinking vinegar. Stir an ounce into chilled club soda; a few Richberry halves ahead of time and the cider-vinegar tang tastes of ripe pear.

Total time: 12 days
Servings: 24

Naturally sweet twist
Tangy & spiced

Alcohol-free

A tumbler of yellow drink over crushed ice with a cinnamon stick, on the corner of a wooden table against a dark background — Sour meets Sweet Magic

Ingredients

Pear-ginger shrub (makes about 24 oz)

2 lb ripe pears (about 4 medium)
1-inch piece fresh ginger with skin, grated
1½ cups (300 g) sugar
1½ cups apple cider vinegar, with or without the mother

To serve (per drink)

1 oz pear-ginger shrub
3–4 oz club soda, chilled
2–3 Richberry halves

How to Make It

Macerate the pears
Cut the pears, skin on, into ½-inch dice and toss with the sugar, crushing them lightly. Stir in the ginger, cover with a tea towel and leave in a cool, dark place for 48 hours, stirring twice.
Add the vinegar
Strain the juices through a fine sieve into a jar with room for 1½ cups more liquid, then pour in the vinegar and stir.
Age the shrub
Seal the jar and refrigerate for 10 days before using. It keeps for up to 6 months in the fridge.
Serve
Stir 1 oz of the shrub gently into 3–4 oz chilled club soda.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.