This soda has a wonderful, true pear flavor and nice acidity, thanks to the vinegar in the shrub. —MollyandBrandon
- Serves 1
1 1/2 ounces
Pear Shrub (http://food52.com/recipes...)
Club soda or seltzer
In This Recipe
- Fill a Collins glass (or other 11- to 12-ounce glass) with ice. Pour in the shrub, and then fill to the rim with club soda or seltzer. Stir, and serve.
Brandon and Molly met because of a mutual interest in food - or, more specifically, when Brandon read Molly's food blog Orangette and sent her an e-mail that included some very effective compliments. The better part of a decade later, they co-own and run the restaurant Delancey and its sibling Essex, in Seattle. Brandon is the chef of both, and when he's not manning the wood-burning oven, he likes to make things from scratch that more sane people would probably buy, like mustard, vinegars, pretzels, and obscurely flavored liqueurs. Molly is the manager / Organizer of All Things at Delancey and Essex, and she is also the author of the New York Times bestseller A Homemade Life and the forthcoming memoir Delancey. They have a young daughter named June, who is excitedly crawling toward the refrigerator as Molly types this sentence, and two dogs named Jack and Alice.