Cider, Shrub, Vinegar, and Tonic: Seasonal Drinks from the Garden to the Glass
Warning: Due to their small size, crabapples have a higher concentration of seeds. Apple seeds contain a type of cyanide.
While a few apple seeds are generally harmless, crabapples should only be pressed or blended (not juiced) and the seed-containing pulp discarded.
Fermented, infused, and preserved beverages have long been central to seasonal eating and sustainable cooking practices.
From the orchard to the kitchen, the methods for turning fruit and herbs into drinks reflect both tradition and innovation. In this article, we focus on four categories: cider, shrub, vinegar, and tonic. Each offers a distinct approach to flavour, preservation, and culinary use, yet they share a common thread: making the most of seasonal ingredients while minimizing waste.
Cider captures the natural sugars and acidity of fruit through fermentation, while shrubs concentrate fruit and vinegar into a versatile drinking syrup. Vinegar itself serves as both a preservative and an ingredient, with applications that extend well beyond the pantry. Tonic, herbal and lightly sweetened, represents another way to transform seasonal plants into a functional, flavorful beverage.
Understanding these four liquids is a matter of practice—connecting with traditional Canadian recipes, exploring sustainable cooking methods, and engaging with a long history of food preservation. This guide explains how each beverage is made, how it has been used historically, and how it can fit into modern kitchens, complete with practical tips and recipes for home preparation.
Cider: Fermented Apples in Tradition and Practice
Cider is one of the oldest and most widely produced fruit-based beverages in North America. Early Canadian settlers relied on orchards not only for fresh fruit but also for preservation, turning surplus apples into a beverage that could be stored through the winter. Traditionally, cider was made with a mixture of apple varieties, balancing sweetness, acidity, and tannin to achieve a consistent flavor. Today, both alcoholic and non-alcoholic versions are common, reflecting the beverage’s versatility in modern kitchens.
Making cider at home is a simple fermentation. Freshly pressed apple juice is combined with yeast and allowed to ferment over several days to weeks, depending on desired alcohol content and flavour. For non-alcoholic cider, the juice can be consumed immediately or lightly fermented for effervescence. Selecting a range of apple varieties, including tart or heritage types, produces a more complex and balanced drink.
A low-waste approach is possible at every stage. Apple cores and peels that remain after pressing can be repurposed into vinegar, feeding into the preparation of shrubs or salad dressings. Spices and herbs—cinnamon, ginger, or even rose hips—can be added during fermentation or when serving to create seasonal variations.
Quick Home Cider Guide:
Wash and core apples, leaving skins intact.
Press or blend to extract juice (do not run through a juicer).
Pour juice into a sanitized container and add champagne yeast for alcoholic fermentation, or skip yeast for fresh, non-alcoholic cider.
Allow fermentation in a cool, dark space for 1–2 weeks, tasting periodically.
Strain, bottle, and refrigerate non-alcoholic cider; bottle with airtight caps for alcoholic versions.
Cider combines tradition, practicality, and seasonal awareness, making it a foundation for both historical exploration and contemporary sustainable cooking practices.
Shrub: Sweet, Tart, and Tangy Drinking Vinegar
Shrubs are concentrated fruit-and-vinegar syrups with origins in colonial North America and Europe, developed as a method of preserving seasonal fruit before refrigeration. They functioned both as a beverage and a medicinal tonic, valued for their shelf stability and ability to transform overripe or surplus fruit into a flavorful liquid. Today, shrubs are experiencing renewed interest as cocktail ingredients, non-alcoholic mixers, and sustainable kitchen staples.
The basic principle is straightforward: fruit is combined with sugar and vinegar, allowing flavors to extract over several days. The resulting syrup is tangy, slightly sweet, and versatile. Any fruit can be used, though crabapples, berries, and stone fruits are particularly suitable for their balance of acidity and natural sweetness. A zero-waste approach encourages using fruit that might otherwise be discarded—blemished, overripe, or surplus from harvests.
Crabapple Shrub Recipe:
Wash and core crabapples, then cut into small pieces.
Layer fruit with sugar in a clean jar, using roughly equal parts sugar and fruit by weight.
Cover the jar and allow it to sit for 24–48 hours, shaking occasionally to dissolve sugar.
Add vinegar to the fruit-sugar mixture until fully submerged, then cover and store in a cool, dark place for 1–2 weeks.
Strain the syrup into a clean bottle. Refrigerate and use as needed, diluting with water, sparkling water, or alcohol for cocktails.
Shrubs offer a way to preserve the taste of seasonal fruit while supporting sustainable cooking practices. They demonstrate how traditional preservation methods can be adapted for modern kitchens, bridging food history with practical application.
Vinegar: Beyond the Pantry Staple
Vinegar has long been a cornerstone of traditional Canadian kitchens, valued for its preservative properties, versatility, and flavor-enhancing qualities. Early settlers relied on fruit scraps, including apple cores and peels, to produce vinegar that could be stored through the winter and used in cooking, pickling, and beverages. Beyond its culinary uses, vinegar also served practical household purposes, from cleaning to natural remedies.
Making vinegar at home is a simple fermentation process, though it requires patience. Fruit scraps or pressed juice are combined with a vinegar “starter,” typically unpasteurized vinegar containing live cultures. Over several weeks, natural bacteria convert sugars into acetic acid, producing a tangy, shelf-stable liquid. Apple scrap vinegar is particularly suitable for zero-waste cooking: cores and peels from cider or shrub production can be repurposed, closing the loop on seasonal preservation.
Practical Uses:
Culinary: Salad dressings, marinades, pickles, and shrubs.
Beverage: Diluted with water or sparkling water as a refreshing tonic, or incorporated into cocktails.
Low-Waste Tip: Combine leftover peels and cores with sugar and water to start your vinegar batch, ensuring nothing goes unused.
Home vinegar production exemplifies the intersection of tradition, sustainability, and culinary flexibility. It is both a practical skill and a way to engage with seasonal eating, offering flavor and function in equal measure.
Tonic: Herbal, Functional, and Refreshing
Herbal tonics have a long history in North American kitchens and gardens, often created as medicinal preparations or flavoring agents. Early settlers and Indigenous communities alike recognized the benefits of seasonal herbs, from mint and lemon balm to rose hips and chamomile, using them to produce beverages that were both functional and flavorful. Today, tonics occupy a space between beverage and wellness ritual, offering a non-alcoholic alternative that highlights seasonal ingredients and sustainable cooking practices.
Making a tonic is straightforward. Fresh herbs and fruits are steeped in sugar and water to extract flavor and beneficial compounds. Once prepared, the liquid can be diluted with water or sparkling water for drinking, or incorporated into cocktails and mocktails. Like shrubs and cider, tonics are ideal for zero-waste kitchens, allowing the use of leftover herbs, peels, or fruit from other preparations.
Simple Herbal Tonic:
Combine fresh herbs (mint, lemon balm, or rose hips) with water and sugar in a saucepan.
Simmer gently for 10–15 minutes to extract flavour, then cool.
Strain and store in a clean bottle in the refrigerator.
Serve diluted with sparkling water, or use as a base for cocktails and seasonal drinks.
Herbal tonics connect seasonal eating with tradition, demonstrating how everyday garden ingredients can be transformed into versatile, sustainable beverages. They offer an approachable way to engage with both the history and practicality of food preservation, while expanding the repertoire of homemade drinks.
Comparing the Four Drinks: Cider, Shrub, Vinegar, and Tonic
While cider, shrub, vinegar, and tonic each have distinct methods, flavours, and uses, they share common principles rooted in seasonal eating and sustainable cooking. Understanding the differences clarifies when and how to incorporate them into the kitchen or beverage repertoire.
Cider is primarily a fermented fruit drink. Its sweetness and acidity come directly from the apples themselves, with optional yeast-driven fermentation adding complexity. Cider is best consumed fresh or lightly aged and serves as both a standalone beverage and a base for cocktails or culinary preparations.
Shrub is a syrup made by combining fruit, sugar, and vinegar. It is tangy, concentrated, and versatile, functioning as a mixer for sparkling water, cocktails, or mocktails. Shrubs are a practical solution for using overripe or surplus fruit, emphasizing zero-waste cooking.
Vinegar is the result of full fermentation, transforming fruit sugars into acetic acid. Beyond culinary applications like dressings, marinades, and pickling, vinegar can also be incorporated into drinks—either as a diluted tonic or as the acid component in shrubs. It represents a long-term preservation strategy that closes the loop on fruit scraps from other preparations.
Tonic is typically a herbal infusion, lightly sweetened and often diluted before drinking. Unlike cider, shrub, or vinegar, tonics focus on botanical flavours rather than fruit fermentation. They highlight seasonal herbs and edible wild plants, bridging traditional recipes with modern wellness trends.
Together, these four drinks illustrate how historical preservation techniques, sustainable practices, and seasonal ingredients can coexist. They overlap in surprising ways: cider cores feed vinegar, vinegar enhances shrubs, shrubs flavor tonics, and herbs from tonics can accent shrubs or cider infusions. The result is a cohesive approach to beverages that prioritizes flavor, function, and minimal waste.
Tips for Zero-Waste Seasonal Drinking
Maximizing seasonal ingredients while minimizing waste is a central principle when making cider, shrub, vinegar, or tonic. There are several practical strategies that integrate sustainability with flavor and utility.
Repurpose Scraps: Apple cores, peels, and overripe fruit can be turned into vinegar or shrubs, ensuring that nothing from the harvest goes unused. Herb stems and leaves can be infused into tonics or added to cider and shrub preparations for extra flavor.
Plan Around Seasonal Availability: Focus on fruits and herbs that are ripe and abundant. Using what is naturally available reduces reliance on imported or out-of-season ingredients and aligns with traditional Canadian recipes that relied on local harvests.
Batch Strategically: Prepare drinks in quantities that match consumption patterns. Small batches reduce spoilage and allow experimentation with different fruits, herbs, and flavor combinations.
Storage and Sharing: Properly bottle and refrigerate or ferment beverages to extend shelf life. Sharing surplus preparations with friends or community members is both practical and social, reinforcing the cultural traditions behind these drinks.
Integrate Across Preparations: Consider how one batch can support another. Vinegar from cider scraps can enhance a shrub. Herbs from a tonic can flavor cider or vinegar infusions. This interconnected approach exemplifies zero-waste principles while expanding culinary possibilities.
Conclusion: Explore, Experiment, and Preserve
Cider, shrub, vinegar, and tonic each demonstrate the enduring value of seasonal, sustainable beverage preparation. They combine historical practices with modern kitchen applications, offering ways to preserve flavor, extend the harvest, and minimize waste.
Experimenting with these drinks allows home cooks to connect with traditional Canadian recipes, explore the full range of seasonal fruits and herbs, and develop personalized flavor profiles. Start with one preparation, such as a simple crabapple shrub or an herbal tonic, and gradually incorporate others, using scraps and surplus to create vinegar or flavored cider.
The process emphasizes both practicality and creativity. Each beverage reflects a philosophy of thoughtful resource use, turning ordinary fruits and herbs into functional, flavorful drinks. By engaging with these techniques, you not only enjoy distinctive seasonal beverages but also participate in a broader history of sustainable cooking and preservation.
Whether for everyday refreshment, festive occasions, or culinary experimentation, cider, shrub, vinegar, and tonic offer an accessible entry point into zero-waste, seasonal drink making. The challenge is simple: use what’s available, preserve what you can, and enjoy the results.
Further reading
“Apple Seeds: Are They Poisonous?” Medical News Today, 16 Feb. 2024. https://www.medicalnewstoday.com/articles/318706?utm_source=chatgpt.com.
“A Brief History of Cider in British Columbia.” The Growler B.C., 8 Jan. 2021. https://bc.thegrowler.ca/cider/a-brief-history-of-cider-in-british-columbia/?utm_source=chatgpt.com.
“Calgary Woman Suffers Cyanide Poisoning from Homemade Crabapple Cider.” Global News, 2018. https://globalnews.ca/video/4679363/calgary-woman-suffers-cyanide-poisoning-from-homemade-crabapple-cider.
“Can You Eat Crab Apples?” Healthline, 30 Mar. 2020. https://www.healthline.com/nutrition/can-you-eat-crab-apples?utm_source=chatgpt.com.
“Can You Eat Crab Apples? (Benefits & Risks).” MedicineNet, 2022. https://www.medicinenet.com/can_you_eat_crab_apples/article.htm?utm_source=chatgpt.com.
“History of Cider in Canada.” Wines of Canada, Web. https://www.winesofcanada.com/cider-history.html?utm_source=chatgpt.com.
Setzer, William N. “The Phytochemistry of Cherokee Aromatic Medicinal Plants.” Molecules, vol. 23, no. 1, 2018, article 27, doi:10.3390/molecules2301027.
“The Craft Cider Revival.” The Canadian Encyclopedia, Web, 2014. https://thecanadianencyclopedia.ca/en/article/canadas-craft-cider-revival?utm_source=chatgpt.com.
Native American Ethnobotany Database. BRIT (Botanical Research Institute of Texas). https://naeb.brit.org/?utm_source=chatgpt.com.
