Starting a business (or businesses in our case) is time consuming! Wow!
While working hard to keep working hard, we were conducting a ton of experiments with our shrubmaking. Our main goal is to find the right recipes for our shrubs to that they are credible bases for in-credible cocktails.
Some of the experiments we are conducting:
- Which vinegars work best for which fruits?
- Do we really need to keep the mix in the fridge for at least a week before using, as we’ve read? How does the process change during a week? Or more?
- Is the cold process truly best or could we employ the hot process for better results for certain fibrous fruits?
- Do I have to placate Andre and name all the shrubs after Grateful Dead songs? (answer: no)
We’ve been taking good notes and drawing some common conclusions.
For instance, the pineapple shrub I started – I found that apple cider vinegar is going to change the color of the shrub after only 5 days. This is fine for at home but for marketing purposes, not so good. Who wants a brown pineapple bevy? Not me!
Also, white balsamic, while strong at first, can mellow after a week and really balance well with pineapple.
Andre and I tasted the vinegar/fruit concoction after 5 hours of refrigeration. We documented the experience and did not share with one another. We smelled the shrub before we tasted and considered the various characteristics, feel, initial taste, after-taste, the size of the vinegar bite and whether we found the sugar to vinegar balanced. I had a friend who started a massive candle operation who told me about the cold throw and the warm throw with regard to the scent of a candle.. The cold throw is the aroma the candle produces when you pull off the top of the jar, before it’s lit. The warm throw is the the scent of the candle as it’s burning. It’s something I never thought about before; that the scent of a candle can be very different depending on whether or not it’s lit. We didn’t heat these shrubs. I just wanted to share that. It seems somewhat analogous.
Tonight marks the fourth day the mixture has been in refrigeration. Andre and I pulled out our notes from the other day but did not read them. Still, without sharing, we tasted again and recorded our findings. What we did share and agree on was that the shrub characteristics did in fact change after a few more days of refrigeration.
We will test again this Sunday. In the meantime, I began making a pineapple shrub.