Once you create this tropical-flavored shrub, or drinking vinegar, from Mary Karlin, author of Mastering Fermentation, you will be able to use it for months in spritzers, cocktails, and other recipes. You'll need a widemouthed 1-qt. canning jar and a piece of cheesecloth.
Recently Dana wrote about the virtues serving a simple aperitif, both for its palate-awakening qualities and as a gesture of hospitality before the meal. For those who prefer to sip a non-alcoholic beverage, let us suggest the blood orange shrub.
The beauty of the basic Sangria recipe is that it's as delicious as it is easy and it only gets better as you spice it up with your own creative culinary additions! Citrus, berries, peaches, kiwi and of course red wine make this a true crowd-pleaser.