Does it seem odd to share a recipe for a “Spring Spritzer” so late in the season, as we head into fall?
Well… it’s not so odd, as the recipe contains an ingredient that can be enjoyed all-year-long: the shrub.
If you are anything like me, I felt the cold of last New England winter acutely (It was painfully bitter and just-darned-freezing). I NEED great cocktails and flavor to lift my winter mood.
I want hold on to every bit of joy, flavor and warm weather that I can, before we plow our way into another snowy season.
Earth at Hidden Pond’s bartender, Matt Dyer makes up these cocktails that are the epitome of fruit flavor. He has ventured in to the popular world of shrubs: the colonial-syle of preserving fruit in sugar and vinegar. The resulting syrups bring out the essence of the fruit. Berries taste more “berry-er”, stone fruits taste peachier/plummier/apricotier (if you catch my meaning).
They are easy to make and do two amazing things: shrubs preserve your summer fruits AND make a great base of cocktails all-year-long.
Here’s how you make a basic shrub:
This refreshing cocktail uses the shrub: a historic recipe for preserving fruit and the essence of its flavor.
Earth at Hidden Pond/Matt Dyer
We hope you dive in and make your own shrubs (and cocktails) with the fruits that are in peak season. Share your recipes and photos with us @kennebunkportmaine and #lovekpt!
Read up on shrubs here.