Shrub (drink)

[1] The drink gained popularity among smugglers in the 1680s trying to avoid paying import taxes for goods shipped from mainland Europe:[1][3] To avoid detection, smugglers would sometimes sink barrels of spirits off-shore to be retrieved later;[1] the addition of fruit flavours aided in masking the taste of alcohol fouled by sea water.

[1] It was also served during the Christmas season mixed with raisins, honey, lemon, sherry, rum and other spirits.

"Rum and Shrub" was a popular drink in Bristol and the west of England in the 20th century long after the convention had died out elsewhere.

[11] The American version of the shrub has its origins in 17th century England where vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season.

[4][6] By the 19th century, typical American recipes for shrubs used vinegar poured over fruit—traditionally berries—which was left to infuse anywhere from overnight up to several days; afterwards, the fruit would be strained out and the remaining liquid would be mixed with a sweetener such as sugar or honey and then reduced to make a syrup.