Today we’ll be sampling Clément Créole Shrubb, and if you haven’t heard of it, you’re probably not alone…at least I had not heard of it. Shrubb is like a spirit similar to an orange liqueur and it is apparently used much like Grand Marnier in various cocktails.
Since Shrubb is new to me, I’ll let the team at Clément Créole Shrubb describe it:
Shrubb season in Martinique is one of the great holiday traditions in the Caribbean. A cousin to spiced rum and other Caribbean elixirs, Shrubb is one of the oldest and preeminent traditions of Martinique’s rich cultural heritage. The heritage behind Shrubb kicks off around All Saints Day, November 1st, which also is a time of seasonal abundance of citrus on the island. Some of the peels and pulp from the harvest would be reserved for the family’s holiday shrubb. Large spiral zests of sun-bleached bitter orange peels are steeped into rhum, along with vanilla, cinnamon, cloves, and other typical créole spices. It is bottled with sugar cane syrup and left to finish this traditional spicy liqueur with a rich orange essence.
Shrubb is at the center of one of the most festive créole traditions, "Chanté Nwel". These are typically big parties with friends, families and co-workers that are warm and festive. The staples on the menu for the warm and jolly event include Christmas ham, Christmas pate, and everyone brings their family’s Shrubb to celebrate with genuine holiday cheer and sing upbeat Caribbean versions of their favorite Christmas carols.
Generally, Shrubb is made at home, and each family is proud of their secret recipe. The Clément family added aged rhum to their brew and eventually bottled it for commercial sales. It was the first shrubb to hit Paris and was a sought-after ingredient by top pastry chefs in New York City. Rhum Clément has certainly became famous for their Créole Shrubb, which is just another piece of Martinique the rhum company has brought to the world.
Shrubb from Martinique — with two B’s —is not to be confused with the infused, vinegar-based shrubs that many bartenders use in modern cocktails. Martinique’s Shrubb is typically an orange liqueur more closely related to Cointreau or Grand Marnier, and it can be used the way those spirits are, in classics like the Sidecar, El Presidente, White Lady, Cosmopolitan, and, of course, the Margarita.
To sample Shrubb, I decided to try a few methods. First up I’m always curious to taste things straight. I think mixers and cocktails can serve to dilute the real flavors so I poured a bit with just ice. Shrubb does have a prominent orange peel and citrus backbone with a strong slightly boozy flavor mixed in. It reminded me a bit of a spiced rum with a nice mix of complex and earthy spices on board. Shrubb definitely does remind me a bit of Grand Marnier or Cointreau and I think it will make for a perfect mixer.
I decided to try Shrubb out in a classic Margarita and the flavors work really well. Shrubb balanced out the lime and tequila flavors and really worked well taking my Margarita to a new level. I’ve tried lots of Margarita blends, and the Shrubb Margarita has to be a favorite…maybe we should call it ShrubbGarita? What ever you call it, it’s tasty.
I also tried Shrubb over vanilla ice cream as part of a frozen drink and again it works well. I’d have to say the citrus flavors of the Margarita worked better, but the frozen creamy drink was still very good. Shrub recommends the following cocktails:
Shrubb Royale
1 oz. Clément Créole Shrubb
4 oz. chilled brut sparkling wine
Orange zest
Drop small orange zest in bottom of Champagne flute
Add shrubb and chilled sparkling wine
Serve
Creole Shrubb Smash
4 wedges lemon
6-8 mint leaves
2 oz Shrubb
Lightly muddle fruit and mint. Add Shrubb and crushed ice. Top with bitters and garnish with large bouquet of mint.
Clément Créole Shrubb hits 40%-AbV and is available now in 750ml bottles so be sure to try it for yourself and come up with your own cocktails. When you do try it, be sure to let us know what YOU think.
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