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Cherry Balsamic Shrub

Cold-process. Deep, dark, rich. Balsamic adds layers of complexity. Bourbon and dark rum. 3 month fridge life.

shrubcherrybalsamiccold-processeditorial
Riff this recipeOpen in batch scaler
FINAL ABV
6.3%
DILUTION
25%
TOTAL VOL.
610.14 oz
SERVED
×1

Ingredients

×1 serving
Dark sweet cherries, pitted and halved
modifier
300.00 oz
White sugar
sweetener
300.00 oz
Balsamic vinegar
other
6.76 oz
Red wine vinegar
other
3.38 oz
TOTAL610.14 oz
SERVED (post-dilution)762.68 oz
RATIO BY ROLE
sweetener49%
modifier49%
other2%

How to make it

3 STEPS · ~3 MIN
  1. 01
    Macerate
    Halve and pit cherries. Combine with sugar and muddle. Refrigerate 24 hours.
  2. 02
    Strain
    Press through fine mesh.
  3. 03
    Finish
    Add balsamic and red wine vinegar. Bottle and refrigerate.