The rise of non-alcoholic drinks and Dry January has revived an interest in a tart and traditional beverage known as shrubs, or drinking vinegars. Dating back to Colonial America, these vinegar-infused syrups offered a way to preserve the abundant summer harvest for use throughout the chillier months.

Traditionally prepared with peak-season fruits and berries, vinegar, and sugar, shrubs serve as a delectable ready-made nonalcoholic cocktail base. Defined by a marriage of sweet, ripe produce and the tangy kick of vinegar - these mixtures provide an adaptable canvas that comes alive with the addition of herb and spice infusions. Enjoyed with a splash of sparkling water, they offer an attractive aperitif option.

Bartender Masahiro Urushido offers an original take on the shrub at New York City’s Katana Kitten, introducing celery as a base. When mixed with sweet white balsamic vinegar, sugar, and a hint of salt, the result is an earthy, herbaceous shrub. Originally mixed with vodka, this delightful concoction is just as delicious paired with a cooling seltzer chaser.

If you're seeking color in your mocktail, look no further than a vibrant beet juice based shrub. Balanced with distilled white vinegar, fresh lemon juice, and a touch of granulated sugar, this ruby-red treat pairs effortlessly with chilled seltzer for a delightful brunch-time offering or an aperitivo hour delight.

Pairing ripe strawberries and balsamic vinegar results in a chile-spiced shrub that is sure to tickle your taste buds. Concocted by mixologist Jillian Vose of Charleston’s Hazel and Apple cocktail bar, this shrub achieves the perfect balance between sweet, sour, and smoky with the spicy kick of dried chiles de árbol.

Breaking away from the standard fruit-based shrub, this savory autumn-inspired version offers a unique taste. Sensitive to the sweetness that can often dominate pumpkin spice treats, this blend counters it with apple cider vinegar. This robust concoction allows the flavors of cinnamon, nutmeg, ginger, cloves, and allspice to shine.

Ed Anderson’s Sharab el ward, a rose-infused beverage found in the culinary traditions of Lebanon, Syria, Palestine, and Jordan, serves as testament to the versatility of shrubs. Fruit and floral are united in this tart and refreshing mocktail, combining raspberries, white vinegar, sugar, and rose water.

Strawberries and balsamic vinegar make a repeat appearance in a recipe that introduces a surprising new guest: black pepper. This shrub's unique flavor profile is achieved by a syrup made with whole black peppercorns, sugar, and water, which is then combined with fresh strawberries, vinegar, and fresh lemon juice. Served over ice and topped with chilled club soda, it's a taste experience unlike any other.