Blackberry Basil Shrub Collins Cocktail - Le Gourmet TV
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This cocktail gates a huge amount of it's flavour from a Blackberry Basil 'Shrub'.
Ah the shrub? also known as a drinking vinegar. Don't let the name scare you away - this sweet, sour, fruit infused syrup is refreshing when mixed with soda water and killer when used in cocktails.
It takes a little time, but it?s well worth it.
Ingredients:
2 ounces vodka
2 ounces blackberry basil shrub
4 ounces Club Soda
Method:
Fill a tall (Collins) glass with ice. Pour in the shrub mixture, vodka and then top off with soda water. Stir gently.
Garnish with blackberries and fresh basil leaves.
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Shrubs Or Drinking Vinegar.... Way Tastier Than They Sound!
Shrubs Or Drinking Vinegar.... Way Tastier Than They Sound!
Recipes for Shrubs made with vinegar are a staple part of early American cookbooks, and were made from whatever fruit was on hand at harvest and needed to be preserved. The vinegar was often a home-made concoction from last years fruit harvest as well.
Orange Ginger Shrub
Ingredients
125 mL (½ cup) thinly sliced fresh ginger
2 large oranges
125 mL (½ cup) sugar
250 mL (1 cup) apple cider vinegar
125 mL (½ cup) fresh lime juice (from 4-5 limes)
Method:
Put the ginger slices in a Mason Jar and muddle until fragrant.
Peel the oranges and scrape away all of the white pith.
Add the oranges to the mason jar, and muddle again.
Pour in Lime juice, sugar and vinegar, then close the lid and shake vigorously for 10 seconds.
Leave on the counter and shake once a day every day for for seven days.
Refrigerate and it will keep for 3 - 4 months.
Frozen Mixed Berry Shrub
Ingredients:
500 mL (2 cups) mixed frozen berries
125 mL (½ cup) sugar
175 mL (⅔ cup) apple cider vinegar
Method:
In a Mason jar, muddle the berries with the sugar.
Pour in the vinegar and shake.
let stand at room temp, for 7 days, shaking daily.
Strain through a fine sieve, squeezing the fruit to extract as much liquid as possible.
The syrup can be kept in the fridge for 3-4 months.
Blackberry Basil Shrub
Ingredients:
75 mL (1/3 cup) blackberries
175 mL (⅔ cup) sugar
6 – 8 large basil leaves
75 mL (1/3 cup) apple cider vinegar
75 mL (1/3 cup) balsamic vinegar
Method:
In a Mason jar; muddle blackberries and sugar.
Slap the Basil to release it's oils and add to the jug.
Add the two vinegars, and shake the jug to combine (put the lid on obviously...)
Allow the mixture to sit at room temperature for 5 to 7 days, shaking it daily.
Strain the mixture with a fine mesh sieve and store in the refrigerator.
Can be stored for 3-4 months; but you'll use it long before then.
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How to make a Blackberry Balsamic Shrub Part 1
Blackberry Balsamic Shrub
Find this recipe and so much more available on our website wildgroves.com
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Ditch the TikTok Viral “It taste like a coke drink” and let’s make the real deal. During the 1700’s Balsamic Shrubs were enjoyed by farmhands to rejuvenate after a hard days work. This balsamic infused drink is both refreshing and tasty.
Ingredients:
•1 Cup of Fresh Blackberries (You may also substitute for any of your favorite fruits from strawberries, to peaches, and pineapple). Even fruit that may be close to being tossed.
•Juice of two lemons
•1 Cup of Granulated Sugar, (If you are trying to skip sugar. Add honey but only use 3/4 cup, as honey is sweeter). Or any other sweetener of your liking, that’s the fun with Shrubs there are no rules.
•1 Cup of Wild Groves’ Traditional Balsamic Vinegar
Directions:
In a mason jar add blackberries. (My recipe I just divided the recipe in half, as I was using smaller mason jars). Top 1 cup of sugar over berries, and lightly toss so that each of the berries are properly covered. Add the juice of 2 lemons, and the shining ingredient 1 cup of Wild Groves’ Traditional Balsamic Vinegar. Cover the top of jar with parchment paper, and seal with cap tightly. (Because Vinegar is very acidic, you want to place the parchment paper so it does erode the lid). I need to run to the store for more parchment paper, so temporarily I just used sandwich bags. Once lid is tightly secured, shake the mason jar until all the contents are thoroughly combined. Then place in fridge and allow to infuse for a couple days.
Don’t forget to follow and like for Part 2 of this video. Where I will show you how to use this Blackberry Shrub in your Summer drink rotation.
Follow the Fox ???? to Wild Groves
Oregon Blackberry Shrub with Lime and Mint
This recipe for an Oregon Blackberry Shrub is a non-alcoholic syrup made of a combination of blackberries, lime, mint, sugar, and vinegar. Created by Chef Gregory Gourdet for a bright and berry-ful summer menu, this is the perfect zero proof drink to enjoy all summer long!
How to make Blackberry Shrub Part 2
How to make a Shrub Part 2
Find this recipe and so much more available on our website wildgroves.com
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After your mason jars have been fermenting in the fridge for 3 days you can strain the Blackberries using a strainer over a bowl. Don’t toss the fruit, because it is really tasty in your yogurt or over the top of ice cream. I always like to save mine for a garnish as well.
Once our shrub is strained from our fruit. Pour about two tablespoons of shrub in a tall glass. Pour your favorite tonic water in with the shrub and stir generously. Add lots of ice to chill it down, and garnish with blackberries and mint if you like.
If you are not a fan of fizzy water, this also taste great with still water. So your favorite spring water is a great option.
Finally if you are ready to turn your week up, make yourself a refreshing cocktail. Add 1oz of Blackberry Shrub to 3oz of Sparkling Champagne.
For a Blackberry Shrub Daiquiri
In a shaker combine 1 oz of Blackberry Shrub, 1/2 oz simple syrup, 1 oz lime juice, and 2 oz of rum. Give it a nice shake, strain, and serve.
We hope you enjoy these 3 renditions of a Blackberry Shrub. Don’t forget to follow the Fox ???? to Wild Groves for more great EVOO tips and recipes.