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Written by Jason Logsdon

Cherry Vanilla Balsamic Shrub Recipe

More Recipes • Drink Recipes • Shrub Recipes • Vinegar Recipes

Not all shrubs are light and airy. This recipe is for a heavy shrub that packs a wallop with strong vanilla and balsamic flavors, in addition to the molasses notes from the brown sugar. You can serve it with a splash of club soda and I really like a shot of dark rum with it. I call for a maraschino cherry to use as garnish and I highly recommend a Luxardo or other high quality cherry instead of the bright red grocery store cherries common in America.

Cherry vanilla infused shrub

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the cherry vanilla balsamic shrub recipe you can check out the following.
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Cherry Vanilla Balsamic Shrub Recipe

  • Published: December 10, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 20 Minutes

Cherry Vanilla Balsamic Shrub Ingredients

For the Balsamic Shrub

1 cup Cherry Vanilla Balsamic Vinegar
3/4 cup Brown Sugar Simple Syrup

For Garnish

Club soda or seltzer water
1 oz dark rum, optional
1 maraschino cherry

Cherry Vanilla Balsamic Shrub Instructions

For the Balsamic Shrub

Combine the vinegar and simple syrup and stir until it is well mixed.

To Serve

Fill a glass with ice. Fill the glass half way with the balsamic shrub then top with the club soda and rum. Float the maraschino cherry on top and serve.
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Cherry Vanilla Balsamic Shrub Recipe

PT20M Ingredients: 1 cup Cherry Vanilla Balsamic Vinegar 3/4 cup Brown Sugar Simple Syrup Club soda or seltzer water 1 oz dark rum optional 1 maraschino cherry
4 stars - based on 90 reviews
Instead of light and airy, this recipe is for a heavy shrub that packs a wallop with strong vanilla and balsamic flavors, in addition to the molasses notes from the brown sugar.
1 Serving
Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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