Do you like your drinks…
If you prefer Sour Patch Kids to Swedish Fish and Berliner Weisses to lagers, allow us to introduce you to the shrub, a potent mixture of sugar, fruit, and vinegar. Start with Bug Hill Farm’s bright bramble-berry variety, and then step up to the more acidic, warmly spiced pear tincture, made with bold apple-cider vinegar.
$15, Cambridge Naturals, 23 White St., Cambridge, 617-492-4452, cambridgenaturals.com.
One 16-ounce bottle of this concentrated syrup is enough to make 96 ounces (6 pints) of strong, spicy ginger beer that can hold its own—and then some—against the -fancy pre-bottled stuff.
$16, the Boston Shaker, 69 Holland St., Somerville, 617-718-2999, thebostonshaker.com.
Re-create a classic raspberry-lime rickey without the cloying purplish syrup. This version (pictured above) contains a mere three ingredients: water, sugar, and organic berries.
$11, Olives & Grace, 623 Tremont St., Boston, 617-236-4536, olivesandgrace.com.
Yearning for a bourbon Manhattan…at 10 a.m.? A few drops of bourbon-barrel-aged cherry bitters in seltzer evoke the classic cocktail flavor—with barely any booze.
$14, the Boston Shaker, 69 Holland St., Somerville, 617-718-2999, thebostonshaker.com.
Additional photographs by Toan Trinh
Source URL: https://www.bostonmagazine.com/restaurants/2015/04/28/mocktail-recipes/
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