My first book, Shrubs: An Old-Fashioned Drink for Modern Times, is now off to the printer. It 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:
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.
Wayne Curtis, who wrote And a Bottle of Rum, said this:
Michael Dietsch has poked a pinhole in the past, and from this has projected the whole curious enterprise of drinkable vinegars in an enchanting light. Who would have thought spoiled wine or cider could taste so good?
Paul Clarke, the executive editor of Imbibe, wrote this little ditty:
Shrubs have been a tangy-sweet part of our liquid culture for centuries, and with Shrubs, Michael Dietsch brings this historic beverage into the Internet age. From berry-bright shrubs that spark nonalcoholic refreshers to life, to spicy and savory mixtures destined for the cocktail shaker, Dietsch gives us plenty of reasons to dig into this long-overlooked realm of drinks.
Eater named Shrubs one of the 43 most anticipated cookbooks of Fall 2014.
Food Republic named Shrubs to its fall cookbook preview, saying …
We’ve recently become enamored with shrubs, the vinegar-based vintage drink mixers that are making a comeback in bars nationwide. A more complex alternative to the same-old lemon or lime twists, shrubs provide a naturally fruity, tangy kick to sodas and cocktails. In addition to a number of classic and creative infusion recipes, the book contains a detailed history of shrubs and step-by-step photography.
I talked to the aforementioned Paul Clarke about shrubs for the September/October 2014 issue of Imbibe. The article isn’t online, so seek out a print copy.
I also spoke to Kara Newman at Tasting Table about shrubs. Check it out!