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Recipe Friday: Blueberry Rosemary Shrub Temperance Cocktail

Even as Dry January comes to a close, it's never too late to start thinking about bringing temperance cocktails into the fold as part of your bar menu.  Last year alone, YouGov found that one in five Americans gave up alcohol for a month, and even though that number may not be as high today given the current state of affairs, the low/no movement is here to stay.

Check out this non-alcoholic cocktail recipe that International Foodservice Editorial Council (IFEC) President Nicole Duncan mixed up during IFEC's Dry January Happy Hour on January 28.


Blueberry Rosemary Shrub Temperance Cocktail


1 cup blueberries
1 cup sugar
1 cup apple cider vinegar
Sprig of rosemary
Club soda or sparkling water


  1. Place the blueberries, rosemary and sugar in a mason jar. Muddle the blueberries a bit to begin releasing some of the juices. Cover it with a loose lid or cheesecloth and let sit out on your counter for about 3 days.
  2. At the end of three days it should be syrupy. Stir in the vinegar and let it sit out for 1 more day. Strain through a fine mesh strainer and store in a lidded jar in the fridge (it should keep for about 6 months.)
  3. Top with club saoda or sparkling water
  4. Garnish with rosemary




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