Drinking the good stuff with a splash of raw coconut vinegar

Before you think we’re testing your resilience for acidic drinks, hold your horses. Drinking vinegars are a different kettle of fish altogether. Used cleverly, you can create a wonderfully aromatic base for a drink, crammed with the goodness of raw coconut vinegar, as a probiotic.

Let’s talk about the shrubbery

Did you know that a shrub isn’t just that ornamental bush on your front path? Shrub is also the name given to concentrated syrup made using vinegar, fruit and sugar (you can use our not-so-naughty Organic Coconut Sugar). You can jazz it up anyway you like too. Throw in your favourite herbs and spices and experiment until you’re the perfect Shrubbery Cocktail Master.

Once you’ve concocted your shrub, A.K.A. a drinking vinegar, you’re ready and primed to drink down the wonders of the raw coconut vinegar in a much more palatable way. It’s an alternative to using it for fermentation, or cooking.

How to make a raw coconut vinegar shrub or drinking vinegar, with probiotic benefits

The good news is that making a shrub is super-easy and doesn’t require a PhD in cocktail making. Once you’ve grasped the basics, you can experiment with different fruits to find your favourite.

Take 2 cups of Organic Coconut Sugar or Organic Coconut Nectar, 2 cups of Raw Coconut Vinegar and 2 cups of some fruit (berries work well but so do pears, apples, nectarines or whatever takes your fancy). You can add around 1 tbsp of herbs or spices too. You can adjust the sugar to vinegar ratio to taste.

The Coconut Company recommend either our hot or cold method, depending on whether you want a ‘raw’ drink or not:

Hot coconut vinegar shrub method:

Heat the sugar and vinegar together over a medium heat until the sugar is dissolved. Add the fruit and any herbs and spices. Reduce the heat and simmer until the fruit is releasing its juice. Cool. Strain out the fruit and place the syrup in a clean glass jar. Leave in the fridge for 2-4 days. This can be tasty, but do note the ingredients are no longer regarded as ‘raw’.

Cold, raw coconut vinegar shrub method:

Add the vinegar and fruit to a clean glass jar and tightly screw on the lid. Shake it like the drinks master you are. Leave at room temperature for one week, shaking daily. Strain out the fruit and pour back in to the jar. Add the sugar and get shaking again. Pop in the fridge for about a week. This method retains the raw goodness of the ingredients and permits maximum probiotic benefit.

How to make a raw coconut vinegar drink

Once you’ve cracked your shrub-making skills, you’ve got a few options.

Firstly, you can simply make up a long drink in the same way you would from a regular concentrated drinking squash. Simply add around 5-6 parts of still or sparkling water.

Or, if you’re feeling adventurous, or want to embrace some different taste sensations, you can experiment using your shrub to add some zing and pizzazz to a cocktail or two. We do love a cranberry raw coconut vinegar shrub mixed up with some G&T. You’ll also find us going positively giddy for an apple raw coconut vinegar shrub combined with bourbon and ginger ale.

If you’re feeling adventurous, why not use our Organic Coconut Vinegar with Mother of Vinegar along with some apple and mango? Perfect with water and ice, or for a real pep-up try it with Malibu and soda.

Too lazy for shrub making? Not a problem! You can still enjoy raw coconut vinegar in a drink. Try out our Sparkling Coconut and Lime drink for starters.