Easy, Elevated NYE Libations
orange-fennel shrub and a pomegranate ginger fizz
I hope everyone had an amazing holiday! I think it’s safe to say that while Christmas celebrations look different for everyone, New years celebrations might actually be the most diversely celebrated holiday of them all.
I’ve celebrated new years in nearly every way imaginable. In sweats with takeout, dressed up at a fancy restaurant, big parties, small cozy gatherings, and let’s not forget to mention clocked in behind the bar.
After a month (plus) of over the top decadent meals, I like to keep New Years Eve manageable. Most things should and can be made in advance, and if I’m cooking day of, it needs to be simple and a little sophisticated.
First up on my NYE menu, an orange and fennel shrub. This is a perfect option for new years because it can be utilized as an alcohol free beverage or jazzed up into a fun cocktail. It’s citrusy, punchy and fragrant.
A shrub is a fruity acidic syrup that uses fruit, sugar and vinegar. It can be made two different ways. On the stove or the more traditional way which is kept in an airtight container on the counter for 48 hours.
Makes roughly 20 oz.
Ingredients:
1 Fennel Bulb Thinly Sliced (~1 Cup)
Zest of 1 Orange
3 Oranges Rind Removed and Sliced and quartered
1 Tbsp Fresh Thyme
1 Cup Granulated Sugar
10-15 Whole Black Peppercorns
1/2 Cup + 2 Tbsp Apple Cider Vinegar
2 Tbsp Champagne Vinegar
How I made it:
To a container/bowl add orange zest, peppercorns, fennel, fresh thyme and orange slices. Add sugar. Mix/muddle until all of the ingredients have been mixed thoroughly within the sugar. Cover. Let it sit on the counter for 48 hours, mixing it every 24 hours.
After 48 hours you should start seeing more liquid. The sugar pulls the juice out from the fruit.
Uncover and muddle to push out any flavor from the orange.
Strain and press fruit until all the juice is out. Discard the fruit/fennel. Save the liquid.
This is the part where you get to make some choices! Because orange is already fairly acidic I did not use equal parts of vinegar to sugar. I used 1/2 Cup + 2 Tbsp Apple Vinegar and 2 Tbsp Champagne Vinegar.
Start with 1/2 cup first and give it a taste. Continue to add your vinegar until it reaches your desired acidity level.
Store in an airtight container in the fridge until ready to use.
If you are running low on time, use the stovetop method
In a sauce pan over medium low add 1 cup water and 1 cup sugar. Stir until sugar is fully dissolved. Once dissolved add in peppercorns, zest, oranges, fennel and thyme. Simmer, stirring occasionally.
Once the fruit has broken down (20 ishhh minutes). Strain and save the liquid.
Pour in the vinegar. Allow to cool. Adjust with more vinegar if necessary!
Store in an airtight container for up to 1 month.
How to use:
Pair with your favorite mixed drinks, make it into a spritz or use it as a mocktail by pairing it with sparkling soda or N.A sprits!
Ingredients
2 oz. Orange and Fennel Shrub
1 oz. Gin (I used Hendricks)
3 oz. Prosecco
Splash of soda water
Garnish with an orange slice and thyme sprig
Glassware: Wine glass, cocktail glass, double old fashioned glass
How I made it:
You can build them in glasses over ice -OR- to a shaker add shrub and hendricks. Shake, strain into glasses. Top with prosecco and a splash of soda water. Stir. Garnish with orange and fresh thyme.
For a mocktail- pair it with sparkling water, sparkling grape juice or N.A sparkling wine.
If hosting a few friends and you want an eye catching/party trick cocktail may I suggest a pomegranate ginger fizz. It’s visually eye catching, fruity very seasonal! (This is also a great drink that can be turned into a mocktail as well).
Ingredients for 1
2 oz. Tequila (feel free to swap spirits!)
1.5 oz. Pomegranate Juice (Store bought is fine!)
1 oz. Fresh Squeezed Orange Juice
.5 oz. Agave Nectar (you can use simple syrup in a pinch)
1 egg white
Ginger Beer
Glassware: Collins glass
How I made it:
To a shaker with no ice, add all ingredients EXCEPT the ginger beer. Dry shake vigorously for 30 seconds to foam up the content.
Add ice to the shaker. Shake ingredients vigorously for 30 seconds or until foamy.
In a collins glass with no ice. Double strain into the glass. Place a bar spoon into the center of the drink. Slowly pour the ginger beer down the twirled stem until glass is filled. (you can also skip the spoon and pour slowly into the center, using the spoon method just helps maintain the foams integrity.)
Garnish with pomegranate seeds. Sip and enjoy!
To make into a mocktail exclude the tequila and follow all above listed steps.
(You can make this without an egg white it just won’t be foamy!)
I just finished making the orange fennel shrub, delicious! I have an orange tree in my backyard and always look for different ways to use them - I feel like a door has been opened and I’m inspired to make different kinds. Have you experimented with any other herbs or spices?