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Vietnamese Lemonade Mint Julep Shrub Cocktail


Do you know what a Shrub is? Sure you do, but it’s not what you think. Normally, you’d say they grew in the backyard. WRONG! What I am going to teach you is the OTHER kind of Shrub, woven into a mint julep. Find the recipe here!


1 cup Vietnamese preserved lemon segments (Also at Asian markets – lemons will do)
1 cup Apple Cider Vinegar (I use Bragg’s, you should too)
1 teaspoon of sea salt
1 cup of Vietnamese Palm Sugar (Asian grocers carry this but you can use Demerara Sugar if you must) !

Mint Julep:
2 oz. FEW Spirits Bourbon Whiskey
1 oz. Vietnamese Lemonade Shrub Crushed ice Fresh
½ oz. Demerara Sugar

  1. Shrub:
    1. In a non-reactive bowl combine the lemons and the palm sugar
    2. Cover with the sugar and some plastic wrap and let sit for three days
    3. Add the vinegar and stir well, cover Let sit, stirring daily for another couple days
    4. Strain and mash through a sieve extracting as much lemon pulp as possible
    5. Sprinkle the sea salt over your Shrub and keep in a cool place for up to six months
    6. Use in just about any gin, vodka, rum, bourbon or Scotch cocktail you can dream up… or even as they did in the 1800’s with just cool water or seltzer water!
    2. Mint Julep:
    1. Muddle your fresh spearmint with your Demerara sugar until the oils come out.
    2. Use a wooden spoon because if you use metal in a silver cup all bad things will happen.
    3. You are using a sterling silver/copper core cup, right? If not, all is not lost. Use a thick-sided glass that will frost up nicely… (Save your nickels and buy a Julep cup someday… Ok, it’s worth it.
    4. Add some ice, add some Bourbon
    5. Add some Shrub and so on… alternating until your glass is full of your drink
    6. Make a cone like a volcano shape on top of the drink with ice and drizzle some Shrub over the top.




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