You’ve hopefully detoxed from holiday party extravaganzas and have settled back into the day-to-day routine. But, if your resolutions are already in danger of being ignored, at least opt for changing up your eating and drinking routine. Start with this shrub—  a drink with bright and zesty flavors made with ingredients that you’ll find pretty surprising!

And if you’re wondering what on earth this “shrub” thing we’re talking about is, here’s a quick introduction: Shrubs are fruit-flavored sweetened vinegars that originated in colonial America as a method of preservation. They’ve had a resurgence in the more recent past, particularly in the cocktail world.  The combination possibilities are practically endless: you can mix and match vinegars (from champagne to apple cider) with fruits, and for extra flavor, herbs.  Stir them into basic cocktails like gin-and-tonics for a unique twist or pour them, like in the following, into some bubbly. Teetotaler? Sub the sparkling wine with sparkling water.

SCARLET SIPPER

For the Shrub
Makes about 2 cups

1 cup granulated sugar
2 cups red wine vinegar
1 tablespoon finely grated fresh ginger
12 ounces beets, scrubbed, peeled, and cubed
1 cup fresh mint
¼ cup fresh thyme leaves

– In a quart-sized container with a lid, combine the sugar, vinegar, and ginger. Cover container and shake to combine.  Add the beets and mint, ensuring that everything is submerged. Add more vinegar if needed.

– Cover the container and let stand for 2 days in a cool, dry place, shaking every 6 to 8 hours to redistribute the ingredients.  Strain the shrub and discard the solids.  The shrub will keep for up to 3 months in the refrigerator.

For the Cocktail
Makes 1

– Fill a highball or other glass with ice. Add 3 to 4 tablespoons shrub and top with prosecco or champagne. Garnish with fresh thyme and mint, if desired.