• Cocktail Mixer •
• 2 Large Grapefruits
• ¾ cup granulated white cane sugar
• ¾ cup white wine vinegar
• Using a vegetable peeler, peel the grapefruits and reserve skin for oleo saccharum
• When you peel the grapefruits, try and get as little of the white pith as possible (it’s bitter, we don’t want that.)
• Juice the grapefruits and reserve the juice in a container
• Discard the grapefruit hulls
• Build an oleo saccharum
• Add the peels and sugar together in a small mixing bowl, muddle the 2 with a muddler or wooden spoon
• Cover with plastic wrap and put in the fridge for at least an hour (I do it over night)
• After an hour or longer, separate the peels and the sugar. Save the peels so you can candy them (see recipe)
• TIP: If you have a food saver or some type of cryovac machine, you can speed this process up by adding the peels and sugar to a bag and vacuum sealing it!
• The sugar from the oleo saccharum is going to be packed with citrus oil, it’s going to add depth to the shrub that sugar alone couldn’t add
• Add the juice, the sugar from the oleo saccharum, and the vinegar to a jar and blend to combine (I let my shrub sit for a day or two, to let the flavors meld).
• Your shrub is ready. Enjoy on the rocks with a little soda water or make a great cocktail with it!