“Bar Reviver Podcast, enhance your bar’s identity or create a new identity hosted by award winning bartender Dan Rook with the IT Guy Andrew Clark.”

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Another content packed episode with Dan and AC providing a how to manual for creating classic shrubs and modern shrubs. The shrubs used in this episode were also used in Dan's popular Tiki style menu at South Water Kitchen. This is the episode to listen to for creating a base to preserve out of season fruits, creating batched cocktails, making cheap(ish) liquor taste great (for co-workers) and for creating amazing cocktails for your non-alcohol drinking friends.

Clementine Shrub

Ingredients

Two dozen clementines (that should be around 2 cups of juice) 3/4 cup Turbinado sugar (whatever you have except super fine) 3/4 cup champagne vinegar

Procedure

Peel all clementines with vegetable peeler. Add in sugar and muddle to bring out the juices of the clementine rinds. This is making your first oleo-saccharum. Cover and let sit for at least one hour.

Juice all the clementines as you wait.

After one hour, stir in the clementine juice with champagne vinegar to the newly created oleo-saccharum. Taste to test sweetness (add in more vinegar if needed) and allow two to three days for the mixture to settle.

Watermelon Banana Shrub

Ingredients

1 small seedless Watermelon scraped and pureed 4 cooked Bananas cooked in the oven 2 cups of cane sugar 1.5 cups of champagne vinegar Fennel seeds (optional, 1/4 cup of fennel seeds)

Procedure

Mix all ingredients and let sit for a couple of days in a cooler. Strain the liquids through fine mesh and press down into the mixture to get out extra juice. Taste for sweetness, if too sweet to your preference, add in fennel seeds and let sit for additional day or two. If fennel seeds are added, restrain the liquid.

Thank you for tuning in!

Dan Rook and Andrew Clark