Spiced Pear Cardamom Shrub - A Bright, Cozy Drinking Vinegar
A good shrub is like a shortcut to flavor. It’s bright, a little tart, and layered with fruit and spice in a way that makes any drink taste special. This Spiced Pear Cardamom Shrub leans into warm fall flavors—soft pear, citrusy cardamom, and a hint of vanilla—balanced with apple cider vinegar for a clean snap.
Ingredients
- Ripe pears (3 medium; Bartlett or Anjou work well)
- Granulated sugar (1 cup)
- Apple cider vinegar (1 cup, unfiltered if possible)
- Cardamom pods (8–10, lightly crushed) or 1 teaspoon ground cardamom
- Fresh ginger (1-inch knob, sliced)
- Cinnamon stick (1)
- Vanilla extract (1 teaspoon) or 1/2 vanilla bean, split
- Kosher salt (a pinch, to sharpen flavors)
- Optional add-ins: lemon zest, black peppercorns, star anise, or clove (use sparingly)
Instructions
- Prep the pears. Wash, core, and chop the pears into small pieces. You can peel them, but keeping the skins adds flavor and color. Aim for roughly 3 cups of chopped fruit.
- Muddle with sugar. Combine pears and sugar in a nonreactive bowl (glass or stainless steel). Add a pinch of salt. Mash lightly with a potato masher or the back of a spoon until the pears release some juice.
- Add spices. Stir in crushed cardamom pods, sliced ginger, and the cinnamon stick. If using vanilla bean, add it now. If using vanilla extract, wait until the end.
- Let it macerate. Cover and refrigerate for 12–24 hours. Stir once or twice. The sugar will draw out the pear juices and create a fragrant syrup.
- Strain the syrup. Place a fine-mesh strainer or cheesecloth over a clean bowl or large measuring cup. Strain the mixture, pressing gently to extract as much liquid as possible without forcing pulp through.
- Add vinegar. Whisk in apple cider vinegar. Taste and adjust: for a sharper shrub, add more vinegar; for sweeter, add a little more sugar and stir to dissolve. Remove whole spices. Stir in vanilla extract if you didn’t use a bean.
- Bottle and rest. Pour into a clean glass bottle or jar. Seal and refrigerate for at least 24 hours before using. This resting period helps the flavors meld and smooth out.
- Serve. For a refreshing drink, mix 1–2 tablespoons shrub with 8 ounces chilled sparkling water over ice. Adjust to taste. For cocktails, start with 1/2–1 ounce per drink.