Introduction
In our last blog we talked about what shrubs actually are, what they can be used for and how they originally became popular.
The weird thing about Shrubs is that they feel really nostalgic and "old-worldy" but also very modern and in vogue, all at the same time. There's a good reason for that. For a range of reasons (none of them very good ones), Shrubs faded from popularity in the 1930s-40s. However a confluence of more modern influences has pushed them back in to favour in recent times. We'll explain that in this post and also divulge a few of our favourite Shrub based cocktail recipes.
Why did Shrubs fade from the scene?
In the 1930s-40s the popularity of Shrubs was dealt a bit of a triple whammy. Firstly, Shrubs had become popular as a non-alcoholic beverage during prohibition and when that ended, shrubs fell from favour in bars and restaurants.
At roughly the same time household refrigerators became popular meaning there was less need for preservation techniques.
Finally, manufacturing, logistical and transport technologies reached a point where large companies such as Coca Cola were able to make affordable soft drinks, cordials and mixers on a huge scale. Because of the economies of scale, these products were able to price out the more natural shrubs which are generally produced in an artisanal, small-batch manner.
However we are currently seeing a Shrub renaissance. This is largely being driven by the mixology world and booming small bar scene but there are a range of other factors involved as well.
Everything old is new again: Why are shrubs seeing such a revival recently?
Recent times have seen a boom in the popularity of foraging and homesteading practices. Likely fuelled by the COVID era and a desire by people to be more self-sufficient, people are also motivated by values around sustainability and connecting with nature. A central tenant of self-sufficiency and homesteading is a range of techniques to preserve foods when they are abundant and in season.
People have become more health conscious in their food selections since the soft-drinks boom, particularly with regard to refined sugars. While shrubs do contain sugar as a principle component, they can be made with healthier, more natural sweeteners such honey and maple syrup. Further, when used as a cordial or mixer as a component to a beverage the sugar content is drastically lower than one would find in a typical soft drink.
In the 1980s the concept of “functional foods” (that is, foods with benefits beyond basic nutrition) gained momentum. Shrubs are considered as functional foods due to their rich content of bioactive compounds like acetic acid which helps to control blood sugar, prebiotics such as pectin, antioxidant effects from polyphenols and other attributes which aid digestion and contribute to overall well-being.
From around the end of the 20th century momentum also gathered around a movement towards “clean foods” as scientific research began to link certain chemicals commonly found in processed foods as preservatives and additives to health problems. In line with these considerations, shrubs are considered a safer option as the are shelf-stable without additives thanks to the preserving power of vinegar.
Above all, shrubs are a versatile, long-lasting alternative to citrus or bitters in dinks mixing. They can add acidity without making the drink cloudy like citrus does and they can impart a much deeper more complex palate than citrus alone because the vinegar provides balance and depth while the choice of fruit and spice can bring a blend of sweet, savoury, tart and sour flavours that are limited only by your imagination.
Two Recipes to Try (Right Now)
1. Sparkling Riberry Gin Shrub
What you’ll need:
- - 30ml of Lynch’s Pantry Spiced Riberry shrub
- - 45ml of gin
- - 15ml of simple syrup (optional, to taste)
- - 60ml of sparkling water
- - Garnish: fresh berries or mint
How to mix:
- In a glass, stir shrub, gin, and syrup.
- Add ice and top with sparkling water.
- Garnish with berries or herbs.
Bright, effervescent, and brimming with layered fruit and spice flavours — a classic shrub spritz with a botanical twist.
2. Davidson Plum and Native River Mint Highball
Inspired by mixologists — if you want something earthy, sophisticated, and unexpected.
Ingredients:
- - 45ml Lynch’s Pantry Davidson Plum and Native River Mint Shrub
- - 30ml spirit of choice (vodka, tequila, or gin recommended)
- - 60ml-90ml of soda water to top
- - Garnish: lemon twist or cucumber slice
How to mix:
- Combine shrub and spirit in a glass over ice.
- Top with soda and stir gently.
- Add garnish and serve.
The tart citric notes of Davidson plum pairs perfectly with the cool, refreshing river mint to create a bright and invigorating profile that feels both modern and nostalgic.
3. Blackberry & Native Basil Shrub Mocktail
What you’ll need:
- - 45ml of Lynch’s Pantry Blackberry and Native Basil Shrub
- - 15ml fresh lime juice
- - 90ml soda water (or sparkling mineral water)
- - Garnish: a sprig of fresh basil + a few whole blackberries
How to mix:
- In a tall glass, combine the shrub and lime juice.
- Add ice and top with soda water.
- Stir gently, then garnish with native basil and blackberries.
The rich berry flavour of the shrub pairs beautifully with the complex herbal notes of basil, while the vinegar’s brightness makes the whole drink taste crisp and refreshing. The result is a non-alcoholic cocktail that feels just as sophisticated as any gin and tonic — but without the alcohol.
Wrapping It Up
Shrubs might be centuries old, but they feel tailor-made for the way we drink today. They’re vibrant, versatile, and just a little bit unexpected — whether you’re mixing up a Riberry gin spritz, shaking down a Davidson Plum highball, or keeping things fresh with a Blackberry and Native Basil mocktail. At their best, shrubs are more than just a drink; they’re a way of capturing fruit at its peak and enhancing it through a sweet, sour, tangy balancing act that confers nutritional and health benefits and it wraps it all in a story and a sense of nostalgia. Once you’ve tried them, it’s hard not to fall for their charm.