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This recipe is featured in Dinah Sanders’s ‘The Art of Shim’! Though it takes some effort to make the Shrub, it’s well worth it!


8 oz. fresh Ginger
2 oz. fresh turmeric
12 oz. organic sugar
1 tsp sea salt
12 oz. raw cider vinegar

Instructions for the Shrub:

Coarsely chop the ginger and turmeric, then pulse in a food processor with sugar and sea salt. Transfer to a non-reactive container and stir once per day for three days. Add apple cider vinegar and refrigerate for two weeks, agitating once a day.
Strain off the liquid and store.

Instructions for the drink:

In a 12 oz. glass filled with ice, pour one ounce of shrub syrup and finish with Golden State Cider Mighty Dry Cider. Stir and garnish with fresh herbs.