PLUM AND BLACK PEPPER SHRUB
1 heaping cup plums, diced and pitted
1 cup sugar
1 tsp whole black peppercorns
1 cup apple cider vinegar
Combine diced plums, sugar, and peppercorns in a bowl and stir to coat the plums evenly with sugar. Cover and refrigerate for 24 hours, taking out and stirring occasionally to dissolve sugar. This process of maceration will draw out the juices from the fruit and create a gorgeously colored and flavored syrup. After 24 hours, strain the syrup, pressing down on fruit pieces with the back of a spoon to get every last ounce. Combine syrup and vinegar and stir, making sure to dissolve any undissolved sugar. Bottle the shrub and refrigerate until ready to use. This will keep for several days, if you don't drink it all first.
BLACKBERRY BALSAMIC SHRUB
1 heaping cup blackberries
1 cup sugar
3/4 cup apple cider vinegar
1/4 cup balsamic vinegar
The recipe is basically the same as above. Combine berries and sugar and stir to coat. Break berries up with a wooden spoon to release juices. Cover and refrigerate for 24 hours, stirring occasionally to dissolve the sugar and break down berries. After 24 hours, strain the syrup from the berry mixture. Combine strained syrup with vinegars and stir, making sure to dissolve all remaining sugar. Bottle and refrigerate your shrub until ready to use.
SHRUB & 'SHINE FIZZ
1 1/2 ounces moonshine (you know I love my Belle Isle, but vodka or gin will work splendidly here)
2 ounces shrub of your choice
In a mixing glass, stir together moonshine and shrub. Fill a Collins glass with ice, and pour shrub mix over ice. Top with club soda.
Enjoy your weekend, and be good to each other.