Summer cocktail recipe from The Magnetic Field appears in Imbibe


From Imbibe, a lime-ginger-strawberry summer cocktail made with a fruity vinegar syrup. Recipe from Cynthia Turner at the Magnetic Field in the River Arts District:

Strawberry Shrub Swizzle

A tangy vinegar base makes shrubs (aka fruity vinegar syrups) irreplaceable in cocktails that call for them. “I find they bring a level of brightness that no citrus or liqueur can,” says Cynthia Turner, bar manager at The Magnetic Field in Asheville, North Carolina. In this swizzle, Turner pairs a fresh strawberry shrub with a zesty ginger beer and aged rum for a firecracker of a summer sipper.

1 1/2 oz. aged rum

1/2 oz. simple syrup (1:1)
1/2 oz. fresh lime juice
1/2 oz. strawberry shrub
3/4 oz. ginger beer
Shaved ice (or crushed)
Tools: swizzle stick
Glass: tall
Garnish: 3 dashes Angostura bitters, lime wedge

Combine rum, simple syrup, lime juice and strawberry shrub in a tall glass. Top with shaved ice and ginger beer, then swizzle until the drink is well chilled. Garnish with bitters and a lime wedge.

To make the strawberry shrub: Hull and slice 1 pint of strawberries. Place them in a pot with 1 quart of apple cider vinegar. Bring to a boil, then remove the pot from the heat and allow the mixture to cool to room temperature. Strain out the fruit, then add 1 cup of simple syrup to the remaining liquid.

Cynthia Turner, The Magnetic Field, Asheville, N.C.

Imbibe link here.