Fresh-Pressed Olive Oil Club


Apple Balsamic Shrub Cooler

Shrub is an old-fashioned sugar and vinegar syrup that’s having a renaissance. Enjoy it as a fabulous twist for Bellinis and mimosas. For a nonalcoholic alternative to lemonade and other coolers, pour two tablespoons over crushed ice in a tall glass and fill with seltzer. Add a jigger of gin to turn it into a variation of the classic Tom Collins.


For the shrub:

  • 8 ounces fresh fruit, such as blackberries or peach chunks
  • 1 cup sugar
  • 3/4 cup Gölles Apple Balsamic Vinegar

For each aperitif:

  • 4–5 ounces sparkling wine, such as prosecco or champagne 
  • Berries or lime slice for garnish


Step 1

To make the shrub, mash the fruit into the sugar in a glass measuring cup or bowl, cover, and put in the fridge overnight. The next day, mix in the vinegar and chill again for a few hours. Strain the mixture into a clean jar or small pitcher, pressing on the fruit to extract as much juice as possible. Taste and add more vinegar for tartness or more sugar for sweetness. Because the vinegar acts as a preservative, the shrub should last for weeks in the fridge.

Step 2

To make each aperitif, pour two tablespoons of the shrub into a champagne glass and top it off with sparkling wine. Garnish with berries or a lime slice. 

Yields enough shrub for 4 to 6 drinks depending on the fruit.