* 300 ml strained redcurrant juice (see here for how to do the straining)
* 600 ml brandy or rum
* zest of 1 orange
* 1 tsp grated nutmeg
* 300 g granulated sugar
Mix together the juice, rum (or brandy), orange zest and nutmeg all together and pour into a wide-necked vessel. You’ll get a sort of jelly, which is why you’ll want the wide-necked jar. Leave it in a cool, dark place for seven to ten days to infuse the flavour.
After you’ve left it to infuse pour the mix into a pan, add the sugar and heat gently to about 60 degrees until the sugar is dissolved. Then strain through a jelly bag or muslin before pouring the resulting liquid into a sterilised bottle and sealing. Leave for a few months to mature, and make sure you drink within two years. We’ve not tried it yet but have a strong suspicion it’ll be a perfect winter drink.
The name shrub describes several things, but in this case it describes the fruit liquer that results. Apparently it was particularly popular during the 17th and 18th Century in England so there’s definitely precedence there. It also describes a cocktail which was popular during the Colonial era in America, made with some form of vinegared syrup and spirits or water.