Spiced Orange Shrub Hot Toddy

Spiced orange shrub Hot Toddy
Servings:
4
Rating:
5
Ingredients: 

For the shrub

  • 2 large navel oranges
  • 3 cinnamon sticks
  • 5 whole cloves
  • 2 cups Pompeian Organic Apple Cider Vinegar
  • 1 1/2 cups sugar

For the hot toddy

  • 2 cups orange shrub
  • 2 cups water
  • 2 honey vanilla chamomile tea bags
  • 2 oz bourbon
Preparation: 
  1. Wash a large mason jar in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water; rinse well and scald in boiling water. Using tongs transfer right side up to a clean paper towel to dry.
  2. Using a vegetable peeler remove the zest from the oranges, set aside in a mason jar. Peel away the white pith of the oranges and discard. Cut the orange segments into thirds and add to the mason jar. Add cinnamon sticks and cloves to the mason jar.
  3. In a small pot combine Pompeian Organic Apple Cider Vinegar and sugar. Place on the stovetop over medium-high heat, stir until sugar has dissolved and mixture comes to a simmer. Pour mixture over the fruit in the mason jar, leaving at least 1/4-inch headspace in the jar. Wipe the rim with a clean with a damp cloth, and close tightly.
  4. Store the jar in a cool, dark place, such as a cupboard or the refrigerator for one week or up to 4 weeks until the desired flavor is reached.
  5. Strain the fruit from the vinegar through a fine mesh strainer lined with a damp cheesecloth or coffee filter. Transfer the shrub to a clean mason jar, tightly sealed.
  6. Store the shrub in the refrigerator for up to 6 months. Taste before using to make sure the flavor is still good. Discard immediately if it has mold or any signs of fermentation, such as bubbling, cloudiness, or sliminess.
  7. In a small pot combine orange shrub and water and bring to a boil on the stove top. Lower to a simmer and add tea bags, let simmer for 5 minutes. Remove tea bags and add bourbon. Stir until well combined. Divide evenly between two mugs.

This recipe requires planning ahead as the shrub needs to sit for a week to allow the flavor to develop. Once it is ready it is good for 6 months. Perfect for a quick hot toddy to get you through cold and flu season.

Author: The Noshery

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