Photograph by David Abrahams Food Styling by Maggie Ruggiero Props by Theo Vamvounakis
Carrot Papaya Shrub
Cocktails & Beverages from Issue 7 – Summer 2015 – Spectrum
Prepare to be bright-eyed and bushy-tailed. (pictured right)
Gather Journal
Carrot Papaya Shrub
Jason Eisner of L.A.’s Gracias Madre offers up this greenmarket beauty: a zesty shrub (or drinking vinegar) which swaps the traditional sugar for raw honey.
makes about 3 cups (pictured right)
- 1 lb carrots, peeled and grated with a box grater
- 1 mango-sized papaya, peeled, seeded, and chopped
- 2 Tbsp finely grated, peeled fresh ginger
- 3 Tbsp lemon juice
- 1 cup apple cider vinegar
- ½ tsp kosher salt
- 1 cup mild raw honey
- sparkling water
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1
Place all ingredients except sparkling water in a pot and macerate one hour, mashing the papaya. Bring to a boil, then remove from heat. Steep for 30 minutes, then strain through cheesecloth, squeezing out juices. Store shrub in refrigerator for up to a month. To serve, pour one ounce of shrub to four ounces of sparkling water and shake in a cocktail shaker. Strain into a Collins glass and add ice.
