Shrubs, Switchels, & Oxymels

Shrubs, Switchels, and Oxymels are all preparations that combine the virtues of vinegar with sugar to create a delightful and sophisticated syrup-like concoction that you can take by itself or blend with other beverages like water, tea, or even beer or cocktails. But, first, what are the differences between the three?

What is the difference between a shrub, a switchel, and an oxymel?

Moving from most broad to more specific:

• Shrub - A vinegar-based syrup often used as a mixer in cocktails. Typically combines vinegar, refined white sugar, fruits, and herbs.
  • From the Arabic word sharab, meaning "to drink," these acidic concoctions have roots in the 18th century, when colonialists in the United States would preserve seasonal fruits and berries in a vinegar-sugar solution.
  • Commonly mixed with so water or alcohol, the drink gained in popularity in the 19th century, but then quickly faded from collective consciousness in the 20th century, possibly due to the rising popularity of intricate concoctions made in pharmacies with soda fountains in the late 19th and early 20th centuries.
  • Recently revived via the cocktail renaissance in the early 21st century, especially the past 10 years or so.
• Culinary Manifestations with the same idea:
  • French: Aigre-doux
  • Italian: agrodolce
    • both mean "sweet and sour" with the sweet typically coming from sugar or honey and the sour typically coming from vinegar or wine
• Switchel - also known as 'Haymaker's Punch', is a refreshing apple cider vinegar based drink that colonial farmers would drink the fields to quench their thirst throughout the hottest parts of the day.
  • More often than not, the switchel combines ginger, apple cider vinegar and some sweetener, most traditionally black strap molasses, but often maple syrup is used.
  • Both black strap molasses and maple syrup contain trace minerals and electrolytes, but salt was often added to heighten the electrolyte content. Black strap molasses typically has more electrolytes and a relatively high amount of potassium, which would help farmer's stay hydrated throughout the day.
  • Pink sea salt can be a great addition to switchels for enhancing the trace mineral and electrolyte content of a switchel.
  • Here is my go to Switchel Recipe that you can play with and make your own!
• Oxymel - a combination of latin words meaning 'acid and honey' - oxymels always contain honey as the sweetener, with vinegar or wine as the acid component...I almost always use apple cider vinegar for the probiotic and gut supportive qualities

The delectable dance of sweet & sour

There is something quite powerful about the combination of sweet and sour in a preparation that makes it far more palatable than either on their own. As Samin Nosrat (Salt, Fat, Acid, Heat p. 103, 106) notes:

“While salt enhances flavors, acid balances them.”

Considering the ways that vinegar (or acidic flavors generally) modify other flavors, it makes sense to combine two highly medicinal solvents to make a delightful preparation that anyone can enjoy. But how does acid play in the balancing act of different flavors? Again Samin Nosrat clarifies:

“Think of making lemonade. Measure out the lemon juice, water, and sugar, but mix together only the lemon juice and water. Take a sip and it will taste unpalatably sour. Then add the sugar, and taste again. It’ll be delicious. Yet the lemonade is no less acidic: the pH, or measure of acidity, remains constant after the sugar is added. The acidity is simply balanced by sweetness.”

A salty balancing act

Salt can reduce the perception of bitterness in food and drinks. This is because salt's sodium ions bind to salt receptors on the tongue, which can block the brain from perceiving bitter tastes. BUT! The bitter taste receptors are still perceiving the bitter taste, which means your enteric nervous system is receiving signals to secrete digestive enzymes, stomach acid, and bile to help you digest your food.

This is something to consider when making any of these preparations–you can add more bitter herbs to 'saltier' preparations like switchels. This can also be a really helpful insight for people who don't like the bitter flavor but would really benefit from bitter foods in their diet, just add a little salt!

Oxymels

From the Latin combination of ACID (oxy) + HONEY (mel)... the virtues of combining the healing powers of vinegar and honey are endless, from pungent fire cider, to enlightening spring tonics, this preparation combines herb infused vinegar and honey for a delicious and effective non-alcohol potion.

Oxymel is an ancient medicinal preparation that persists due to its enlivening and delicious flavor and medicinal virtues.

Combining the polar solvent possibilities of honey with the alkaloid and mineral extraction powers of vinegar, Oxymels shine at extracting the medicine of mineral rich spring tonics, as well as the pungent aromatic autumn preparation, Fire Cider

The ratio of honey to vinegar depends on the taste preferences of the herbalist making the preparation. People tend to find oxymels more palatable when honey is the dominant solvent, or at least in a 1:1 ratio of vinegar to honey. For my personal taste, I like honey to hit around 25-30% of the preparation.

The absolute famous and well known of oxymels is Fire Cider.

While Fire Cider may be the fiestier of oxymels, you can experiment with other flavor profiles for a more 'chill' experience. Here is one of my favorite oxymels the offers a fruity and cooling vibe for a hot summer day: Peach, Blueberry, & Mint Oxymel.