Shrub Drinks and Cheesy Bites
When colonists came over from England, one of the popular methods of preserving berries was covering them with vinegar and letting them ferment over time eventually becoming shrubs or drinking vinegars. The shrub was then used to flavor water, soda waters, and even became a mixer for cocktails! What goes great with shrub? Cheese! On June 21st explore three different shrub flavors and their paired cheese in the Carlyle gardens. Small bites will be available as palate cleansers. Tickets will also get you a shrub based mocktail, one non-shrub mocktail, and a tour of Carlyle House. Shrub will be available in the museum shop for purchase.
