A shrub is a “drinking vinegar” and is sometimes described as a first cousin to the punch. Adding vinegar to the wine and fruit juice here lends a subtle “tang” to the drink.
Note: Shopping for wines and spirits can be a bit tricky around Passover, but I have always been able to find Shiraz, vodka, and plum brandy marked with an appropriate hashgachah.
- Prep Time
- 1 (750 ml) bottle Shiraz
- 2 (11-oz.) cans mandarin oranges in light syrup, drained (reserving liquid for the punch)
- 6 oz. pear nectar
- 3 oz. vodka
- 3 oz. plum brandy
- 3 oz. balsamic vinegar
- 4 large, fresh lemons (2 quartered, 2 thinly sliced)
- Lots of ice sparkling water (optional)
1. In a large pitcher or punch bowl, combine the entire bottle of the Shiraz with the pear nectar, mandarin orange syrup, vodka, plum brandy, and balsamic vinegar. (Save the orange segments for use in a salad or other recipe during the holiday.) Squeeze the juice from the lemon quarters into the punch, disposing of the rinds. Stir.
2. Add ice and chill punch to desired temperature, then float lemon slices on top as garnish. Serve with sparkling water if desired
Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW