Cinco de Mayo Shrubarita May 04 2015

Cinco de Mayo Shrubarita

Margaritas are delicious, no question. But drinking them for Cinco de Mayo every year can get monotonous. Why not mix it up this year with a more creative tequila-based drink: the Cinco de Mayo shrub?

Shrubs are lightly sweetened, fruit-infused vinegars that can be used as an alternative sour element in cocktails. They first came into vogue when the price of limes shot up suddenly, sending mixologists searching for an alternative. You can easily make your own shrubs at home (see the recipe below) or order a premade shrub from a company like Shrub & Co.

Usually, shrubs get mixed with gin to make a light, punchlike drink perfect for summer sipping. Our version adds tequila for a little south-of-the-border kick, creating a sweet, fruit-tinged alternative to the margarita for your Cinco de Mayo celebration.


½ cup sugar
½ cup water
½ cup raspberries
¾ to 1 cup apple cider vinegar

There are multiple ways to mix up a batch of drinking vinegar, but this is the easiest. Combine sugar and water in a saucepan with raspberries and bring to a boil. Simmer, stirring regularly, until the raspberries disintegrate. Then pour the mixture through a fine-mesh strainer into a heat-safe container to strain out the raspberries. Then mix in apple cider vinegar to taste.

(Note: usually, shrubs are a roughly 1:1 ratio of vinegar to sugar. But for the recipe below, you’re going to want something on the tarter side—after all, it is replacing lime juice. Feel free to go crazy with the amount of vinegar you add to this recipe.)


Large compartment: Hornitos Silver Tequila
Medium compartment: raspberry shrub
Small compartment: Cointreau

Pour the contents of the Rejigger into a pint glass filled with ice. Shake well and strain into a coupe or margarita glass. Enjoy!