We’ve gone off the deep end with shrubs. I’ve talked about this once already, and now we’ve got about six in the refrigerator, with many more on the way. They really are lovely with just ice and sparkling water, but it’s Friday, and we’d like a little something that’s appropriate for happy hour.
So here we present you with a Shrub Bramble, which lends itself to being called a “Shramble” if you like silly names. This recipe replaces the lemon juice that is normally in a Bramble with a lemon shrub. The shrub we used is mostly lemon with bit of lime and uses white wine vinegar, which is subtle and allows the citrus to shine though. Like any shrub in a cocktail, this lemon adds a depth and complexity to one of the main flavors.
The Bramble has a whole history that goes along with it, that I won’t do justice if I attempt to recount. If you want more info, check out the explanation from the guys at Gin Foundry and Dillford’s Guide. We started with the Dillford’s recipe and adjusted to our taste.
With that said, drink up!
Friday Happy Hour: Shrub Bramble- I guess that makes it a “Schramble?”
- - 60ml (2 oz) Corpen Gin
- - 20-30ml (1 oz) Lemon Shrub (use your judgment based on how strong/bitter your shrub is)
- - 15ml (1/2 oz) Simple Syrup
- - 15ml (1/2 oz) Crème de Mûre or Crème de Cassis
- Add gin, lemon shrub and simple syrup to a shaker full of ice.
- Shake until cold
- Fill old fashioned glass with crushed ice
- Pour contents of shaker over ice
- Retop with crushed ice and drizzle with crème de mûre or crème de cassis
- Garnish with a lemon wedge, blackberry and/or mint sprig.
- Every shrub is a little different, feel free to tone up and the shrub and tone down the simple syrup for more bitterness.
I have a terrible cold right now, which means I will be a terrible person for at least three more days. I’ve also given it to Brian because I’m just generous like that – and who wants to wallow in feverish self-pity alone?
Of course all I want to eat is chicken noodle soup, because it’s the only thing that will make me feel better (It’s science.) And none of that salt-bomb canned stuff with soggy noodles. I want homemade chicken noodle soup.
Well, you can see the conundrum.
So I made a big pot of this soup to last us a few days. It tastes way better than canned – but doesn’t expect miracles from a cook who can barely get out of bed. I’m filled with rage when I see ingredients like “finely chopped parsley” in a chicken soup recipe (It’s 5 p.m., and I just managed to shower. You seriously expect me to have parsley right now?).
Adjust the following “recipe” (if you can call it that) to your circumstances. Send the healthiest person in your house to the grocery store to pick up a rotisserie chicken and all of the NyQuil. Skip all the vegetables if you don’t have any, or throw in a bag of frozen veggies right before the noodles are done. Whatever it takes to get this soup in your belly.
- Vegetable or olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 rotisserie chicken, meat pulled off and shredded into pieces
- 8 cups (2 quarts/ almost 2 liters) chicken broth
- Dry pasta (I used 1 cup corkscrew noodles)
- Salt and pepper
- Dried oregano, crushed red pepper and/or poultry seasoning (optional)
- In a large pot, cook the onion in oil for a few minutes until it starts to soften. Add the carrots and celery; cook for another 5 minutes, until they are slightly more tender. Add garlic and cook for a minute.
- Add chicken broth; simmer for 20 minutes, or until the vegetables are starting to get tender. Season with salt and pepper (and other herbs and spices, if using).
- Add noodles and chicken pieces, and cook till noodles are al dente.