This mulberry shrub cocktail is one of those drinks that makes people stop and say “wait—what is this??” It’s bright, bold, and totally different from your usual cocktail. The base is a shrub, which is a vinegar-based syrup made with fruit and sugar. Sounds weird, I know—but trust me, it works. Mix that with soda water or a splash of gin, and you’ve got a tangy, slightly sweet, herby drink that’s perfect for summer.
💛 Why I Love This Recipe
I made this the first time out of curiosity, not expecting much. Now, it’s one of my favorite things to sip on warm nights. It’s easy to make ahead, super versatile, and feels like something you’d get at a hip cocktail bar.
- Mulberries give it a deep, fruity flavor
- The vinegar adds a refreshing zing
- It keeps in the fridge for weeks
- You can mix it with or without alcohol
- You feel like a mixologist with basically no effort
🍽 Makes: About 8 cocktails
Prep Time: 10 minutes
Cook Time: 5 minutes
Resting Time: 24–48 hours (for best flavor)
Total Time: Active 15 minutes + steeping time
🧾 What You’ll Need
- 1 cup fresh or frozen mulberries
- ¾ cup sugar
- ¾ cup apple cider vinegar
- 2–3 sprigs fresh thyme (or basil/mint)
- Soda water or gin, to serve
- Ice cubes
⚖️ Macros (Per 1 oz shrub base, not including alcohol or mixers)
- Calories: 40
- Sugar: 9g
- Carbs: 10g
- Fat: 0g
- Protein: 0g
- Fiber: 0g
🔬 Why This Recipe Works (Quick Science)
The vinegar acts as a preservative and flavor booster—it sharpens and brightens the fruit flavor instead of masking it. Macerating the mulberries with sugar draws out the juices, making a strong, fruity base. Letting it sit for 24–48 hours allows the herbs and acid to infuse deeply for a balanced, tangy syrup that blends perfectly into fizzy or boozy drinks.
❌ Common Mistakes
- Using raw vinegar straight away – Let it sit with the fruit and sugar first to mellow.
- Skipping the steeping time – The flavor deepens A LOT after 24 hours.
- Adding too much shrub to the drink – It’s strong stuff! Start with 1 oz per glass.
- Using low-quality vinegar – You’ll taste it. Go for apple cider vinegar with the mother or a mild white balsamic.
🍴 What to Serve With
- Aged cheese and charcuterie
- Roasted nuts or olives
- Grilled veggies or flatbreads
- Cold seafood dishes like shrimp cocktail
- Fresh summer salads with goat cheese or feta
❓ FAQ
Can I use dried mulberries?
Not ideal—they don’t release enough juice. Fresh or frozen works best.
Can I make this alcohol-free?
Absolutely! It’s perfect with just soda water or sparkling water.
How long does the shrub last?
Up to 1 month in the fridge, tightly sealed.
Do I have to use thyme?
Nope—try mint, basil, rosemary, or leave out the herbs altogether.
👩🍳 How to Make Mulberry Shrub Cocktail
Step 1: Macerate the mulberries
Add mulberries and sugar to a bowl. Stir and lightly mash the berries until juicy. Let it sit at room temp for 30 minutes.
Step 2: Add vinegar and herbs
Pour in apple cider vinegar and add fresh thyme sprigs. Stir gently to combine.
Step 3: Steep and strain
Cover the mixture and refrigerate for 24–48 hours. After steeping, strain out the solids and pour shrub into a jar.
Step 4: Mix your cocktail
Fill a glass with ice. Add 1 oz shrub and top with soda water (or gin + soda). Stir and garnish with thyme and a few mulberries.
🧊 Leftovers & Storage
Store the shrub base in a sealed glass jar in the fridge for up to 1 month. It actually gets better the longer it sits. Shake before using, as settling is normal.
✨ That’s It!
Mulberry shrub cocktail is tangy, bold, and surprisingly easy to make. Whether you sip it solo with soda or mix it into something stronger, it’s a drink that feels a little fancy and tastes completely refreshing. Let me know what herbs or spirits you try it with—this one’s fun to play around with!
