What do you do when your husband refuses to wear his glasses while grocery shopping and he inevitably buys the wrong things? This may not seem like a terrible problem but when he brings home a pint of expensive organic blackberries instead of “good black olives”, it’s definitely not something you can substitute for the other. $4.00 worth of fresh, very perishable, blackberries and I don’t even like the taste of them!   Someone suggested, “Oh just add them to a smoothie.” Yeah, that’s good in theory but they will just end up freezer burned in the back of my freezer, forgotten with the other items that fit that description. My crew is not that good at being healthy right now.

Skip to the cocktail book, “How to Cocktail”, I checked out of the library just before the quarantine lock down. Somehow I had the foresight to know we would be isolated but still have access to lots of booze or I guess I just know myself well. In it, I found this delightful recipe for a tart and refreshing cocktail using simple ingredients and berries in the form of a shrub. I must admit I have had a slight interest in shrubs but never made my own as I couldn’t think of a reason why I would actually put one to use. Now, I have more than a reason. I created a demand in my home as my husband keeps asking if he can use some of this magical elixir in his own cocktail. Grrr. 

Tart Breaker

Makes one

2 ounces tequila

1 1/2 ounces berry shrub (see recipe)

1/2 ounce lime juice

4 ounces seltzer

lime wedge for garnish

ice

Fill a cocktail shaker and a large wine glass with ice. Add tequila, shrub and lime juice to cocktail shaker. Shake for up to 30 seconds to chill. Strain into wine glass. Top with seltzer and gently stir to combine. Garnish with lime wedge.

Shrub

1 pint fresh or frozen berries

3 tablespoons balsamic vinegar

2 tablespoons sugar

1/4 cup water

Place all ingredients in a small sauce pan. Stir to combine. Heat on medium high until beginning to boil. Turn down to simmer and allow to cook for 30 minutes on low. Remove from heat and cool.  Strain through a fine mesh sieve, pushing on berries to release all juice. Transfer to a plastic or glass container with a tight lid. Store in refrigerator for up to a few weeks.