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Finger Lakes' Harvest Spice X Shrub 8oz.

Finger Lakes' Harvest Spice X Shrub 8oz.

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Ingredients: lemon, ginger, beet sugar, organic apple cider vinegar, black strap molasses, organic large crystal cane sugar, water, cinnamon, clove, allspice, caardamon.
Spice X Shrub is a great addition to whiskey on the rocks. It is also a delicious merinade for beef and pork. Spice X and Ginger Shrub over ice and topped off with club soda is a more healthful alternative to traditional ginger ale.

vegan · gluten free  · non GMO

We extract the flavor and juices from fruit harvested here in the Finger Lakes region whenever possible. If off-season or not native to the Finger Lakes, only the highest quality fruits are used. This helps produce the vibrant color and flavor of our small-batch shrub. There are no flavor enhancers, preservatives, or colorants. Ever! Taste the Finger Lakes Harvest difference!

Our shrubs are made from fruit, sugar, apple cider vinegar and in one case, spices. Shrubs can be enjoyed straight, or used as a base for exquisite cocktails, gourmet soda, dressings, and inspirational components in entrees and sides.

One of the most common questions we get are relate to how to use shrub and what the difference is between our shrubs and tonics. Our tonics are simply fruit shrubs made with no organic large crystal cane sugar and a little more ACV. They are aged, but only for a month or so.  Tonics are meant to be drunk with liquids, esp water for full absorption.  However some of our more adventurous customers are using them like shrubs, and loving it.  Here are some ideas:

  • 2 tablespoons in 8 oz of water.
  • A splash in OJ that has been cut with water 50/50.
  • teaspoon of tonics in mineral or tonic water over ice.
  • measure 1/2 ounce,  hold on tongue for 10 seconds, shoot it, follow with water.
  • freeze cubes, drop in tumbler with tonic water for slow uptake
  • meat cleanse: rub over meats before cooking.

Shrubs and their derivatives have been used for centuries to preserve flavor and nutrients. Arguably the reason shrubs became widespread in early England and colonial America was because of its use as a masking agent. When water went fetid or beer went sour, shrubs rescued them by erasing the unpleasant sour and rancid taste, and replacing it with a known fruit flavor.  The same was true for early rum whiskey and wine, which did the same thing.

THUS, shrubs will make the finest natural water flavorBy the same extension shrubs are perfect for adding to soda water, tonic and mineral waters. That IS the way it was meant to be.  In spirits, wine or beer, shrubs have a historical thread.  You can add fruit or root flavor to any cocktail, or make a mocktail(no booze), that will stand on its own. Don’t stop there, you can add shrubs to juice, tea, coffeecocoa, toddies, hot saki, and the list goes on.