My first book, Shrubs: An Old-Fashioned Drink for Modern Times, is now off to the printer. This is what my publisher has to say about it:
Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. Not the kind that grow in the ground, but a vintage drink mixer that will knock your socks off. “Mixologists across the country are reaching back through the centuries to reclaim vinegar’s more palatable past . . . embracing it as ‘the other acid,’ an alternative to the same-old-same-old lemons and limes,” said the New York Times. The history of shrubs, as revealed here, is as fascinating as the drinks are refreshing. These sharp and tangy infusions are simple to make and use, as you’ll discover with these recipes. Mix up some Red Currant Shrub for a Vermouth Cassis, or Apple Cinnamon Shrub to mix with seltzer, or develop your own with Michael Dietsch’s directions and step-by-step photographs.
Brad Thomas Parsons, author of Bitters, said this:
Shot through with history and formulas for making your own seasonal shrubs, Michael Dietsch’s excellent debut serves as a year-round resource for cocktail geeks and DIY enthusiasts looking to take their farmers’ market finds to the next level. Transform sweet and savory ingredients into a rainbow of inventive of flavor combinations that are perfect for sipping on their own, as the base of enlightened homemade soda, or as a key component in a refreshing cocktail.
Shrubs will be available in early October. Several online booksellers are offering preorders, for those of you who want to be sure you’re among the first to read it: