Bourbon Ginger Peach Shrub

Bourbon Ginger Peach Shrub Cocktail


Bourbon Ginger Peach Shrub

Recipe inspired by Bourbon Ginger Shrub Cocktail by Susannah Brinkley of Original recipe here: 

Course Drinks
Cuisine American
Servings 1 drink
Author Tim Knittel


For the Ginger Peach Shrub

  • 4 peaches pitted, skinned, sliced and wood grilled (3 for the shrub and 1 for the cocktail garnish)
  • 1 ginger root 5-inch piece
  • 1 cup water
  • 1 cup sorghum
  • 1/4 cup apple cider vinegar to taste

For the Cocktail

  • 1.5 oz Ginger Peach Shrub
  • 3 - 4 dashes orange bitters Fee Brother's works well
  • 1.5 oz bourbon recommend a recreation bourbon like Old Forester 1870 or James E. Pepper 1776
  • 4 oz club soda
  • 1 slice grilled peach for garnish
  • 1 small piece candied ginger for garnish


For the Ginger Peach Shrub

  1. Pit, skin and slice the peaches. Grill over a wood fire briefly just until browned.

  2. Peel the ginger root with a sharp knife or vegetable peeler. Grate or finely chop. Set aside.

  3. Add water and sorghum to a medium saucepan. Cook on medium heat until sorghum has dissolved, stirring frequently. Bring to a simmer and add grilled peaches and grated ginger. Reduce heat to low. Cook 5 to 10 minutes, until shrub is fragrant. Remove from heat and let cool slightly.

  4. Place a fine mesh strainer over a bowl. Strain the peach flesh and ginger root out of the shrub and discard. Stir in apple cider vinegar. Store refrigerated in an airtight glass jar for up to 6 months. (The vinegar helps to preserve the flavor and will evolve over time.)

For the Cocktail

  1. Fill shaker with ice. Add shrub, bitters, bourbon and soda. Shake vigorously. (Be careful with the soda not to let the shaker explode!) 

  2. Pour into a rock glass over fresh ice. Garnish with flag of grilled peach pieces and candied ginger.

Recipe Notes

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