Photograph by David Abrahams Food Styling by Maggie Ruggiero Props by Theo Vamvounakis

Carrot Papaya Shrub

Cocktails & Beverages from Issue 7 – Summer 2015 – Spectrum

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

  • 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.