( caption revisions in progress ) >> Today's episode is brought to you by Omaze.
>> Oh my gosh, we're finally doing an Omaze thing!
It's going to be a Jeep 2019 Wrangler Rubicon 4X4
with $40,000 of upgrades!
It's a Rogue-mobile!
Donate now at
Omaze.com/rogue
>> Rogue-mobile.
>> I know, right?
Hot damn, the gang's all together.
>> Did he read it yet?
>> Read what?
>> Oh, is there something, is there...
>> We've had to instate some rules.
Just sayin.
>> Ah, okay all right. This is...
I'm a legitimate bartender!
I told you!
>> Jason: Of the Georgia Berklemans.
>> Trever: Oh, turn, yeah, did you just? [laughs]
>> [laughs] Sham is not going to like that.
[record static]
>> All right, we are back here at Parker Jazz Club
with our favorite bartender, Trever.
>> Hey man. >> Dude, it's been too long,
I'm so excited.
All right, explain to me what the heck is a shrub?
>> It is a maceration,
which means to soften or break down.
If we're going to have a vegetable, herb, root or fruit
and then you're going to break that down with it's own sugars
by adding sugar and then adding vinegar.
>> Forgive me for being reductionist,
we're creating the flavors that go in
the snow cones, basically.
>> Yeah, oh yeah exactly!
Tiger's blood, if you will.
>> What kind of drinks do shrubs go in, remind us?
>> The hot new trend right now which is a mocktail,
but a lot of times you're going to make kind of like a rickey.
A one and one where you just simply take,
you have all your flavor, you have all your sugar you need,
you simply add a spirit to it,
maybe top it off with soda.
Don't even really have to do that most often,
but the soda will kind of like,
cut a little bit of the tinge out of the drink.
>> So, essentially, it's your drink and then you're going to
zhuzh it up with a little ... >> Brian: Add the booze.
>> Bit of booze.
>> Yeah, exactly.
>> Okay, so shrubs have been around for like,
4,000 years, since ancient roman times,
they're vinegar based in a lot of cases.
They were popular during prohibition as a mocktail,
because people couldn't drink
and lemonade was a little boring,
so let's put some vinegar in there
to give it a little bit of bite.
You make your own shrubs, how do we do it?
>> This one, it a maceration of peach, apple,
cinnamon and habanero.
>> Whoa whoa whoa whoa whoa!
Peach, apples, cinnamon and habanero,
I was not interested and then it got very interesting
all at once!
>> You'll like it even better when you know
that it's called, Dat Ass. >> [laughs] Dat Ass,
because of peaches and butts!
>> Yeah. >> I get it!
[laughing]
>> When it comes to shrubs, just know that
it's going to be three ingredients.
What you want to macerate with the sugar
and with the vinegar.
So, I'm going to core the fruit that I have today,
because we have apples and peaches.
>> Okay.
>> We don't want that nasty pit in there
and we don't want the, you know,
the seeds or anything from the apple to get in there,
cause it can affect the flavor.
>> We're making this on our own,
but do people buy off the shelf shrubs?
>> Sure, when you're buying those shrubs,
they are quality products,
but to me it's kind of like buying your own simple syrup.
If you've got the time you can make it yourself.
>> And I think that's one of the differences,
if what you want to do is build a reputation
for making hand-crafted cocktails,
you want as much as possible to be made by your own hands.
>> Really, I find joy in this and I have a lot of fun
when I'm making this.
>> Would Sunny Delight be a shrub?
>> [laughs] That'd be technically right.
>> It doesn't have to perfect,
I am not a chef, so you all can keep
your comments to yourself.
I can burn cereal if you gave me the chance,
but what you're going to do is,
you're just going to chop this up into little chunks,
little bits and let the sugar do it's work
once we get it all together.
>> Jason: And when you say the sugar,
I assume we're adding sugar?
>> We're going to be adding granulated sugar.
You can add any kind of sugar.
You can use coconut sugar,
you can use brown sugar, sugar in the raw.
>> Today I learned that coconut sugar is a thing,
I didn't even know.
[laughing]
>> I didn't know it was a thing until last year
when I saw it and it was $8 a pound
and I thought, nope!
[laughing]
>> Brian: You're like, "You know what, it's not a thing.
[laughing]
"Not a thing this wallet can handle."
>> However, for anyone who is thinking about diets
or trying to stay away from sugar
there are alternatives.
When it comes to shrubs you can use
the natural sugar from the fruits that you use,
but you can also buy the sugar alternatives
to still make the maceration.
>> Oh, like stevia?
>> Yeah, like a... >> Yes.
>> Or Splenda or whatever, >> Now...
>> Like that wouldn't be a crime against humanity or?
>> No, it's not a crime against humanity,
however it is going to get expensive.
>> Got it!
>> Just kind of get it diced up into small little bits,
because it's about surface area too
and how much sugar is hitting the fruit itself.
>> Brian: Oh, that's interesting,
so if it is surface area than there's a reason
that you're picking roughly, what?
One centimeter to one inch sized cubes?
>> Mm-hmm, exactly.
You don't want it to break down too far,
because you can create too much viscosity with
the syrup that comes out of it from
the sugar breaking it down too much.
>> Brian: So, we're not doing something like
we did with the Pruno where we're just making a mash.
>> No and you know I'll do just kind of like,
chop it up here and there just to get it in the bag
or get it into the pot.
>> Okay, so we've diced up our peaches, what now?
>> Next we're going to core the apple
and you just get a simple apple corer.
>> Jason: That's a thing, wow!
>> Brian: Today I learned there's an apple corer.
>> Me too!
>> Jason: That's a thing, wow! >> Wolfgang Puck, baby.
>> I should probably eat apples.
>> Meh?
>> Brian: Did that go straight into the trash?
That was magical. >> Yes it did.
>> You're like one of those flair bartenders.
>> Oh, don't talk about...
[laughing]
Don't talk about those days.
>> Oh, you just dropped like, a slur.
That's amazing! [laughs]
>> No, no.
It's not a slur, it's a past life.
>> Oh really?!
>> Oh!
Okay, so we've got these diced up peaches and apples,
what's next?
>> Okay, so essentially we do have an equal proportion.
They may not be completely equal,
but it doesn't have to be.
So, next, since we're going to be using the sous vide,
which if you all didn't take french class in high school
means, in a vacuum.
>> In a vacuum.
>> Oh, that's what it means?
>> Yeah, absolutely. >> Oh, okay.
>> So, we're going to pet em in these fun little space bags.
>> I thought, man the French came up with a word
for boiling meat in a bag?
Okay, so we've bagged up our fruits
and then you got some habaneros, same thing?
>> Ah. Yeah, but depending on the habanero,
how fresh it is,
I have made shrubs in the past that had
one full one, sometimes I had two,
but these seem to be pretty hot,
so I'm just using a half one for this entire shrub.
>> Okay.
>> And it's going to go in the bag with the rest of the fruit.
>> Little goes a long way.
And then, I do have some Vietnamese cinnamon bark.
Vietnamese cinnamon, it's a little bit more potent
than regular cinnamon barks, so I like to use it
as much as possible.
>> Today I learned there's different types of cinnamon.
[laughing]
>> Today I learned that cinnamon's have a national identity.
They're citizens of various countries! [laughs]
>> Well, there's Madagascar cinnamon,
there's Vietnamese cinnamon,
there's all kinds of different cinnamon's.
>> So we've got our cinnamon, we've got our peaches,
we've got our apples, what's next?
>> Don't forget the habanero,
because now we're going to go with the sugar.
And... >> And the purpose of
the sugar, is what?
>> Think ceviche.
Think about how a citrus will break down
the proteins of a fish.
>> Mm-hm.
>> That's what's this sugar is doing
to this fruit, right now.
>> Got it!
It's helping to turn everything into a delicious soup.
>> Exactly and I eyeball it,
I'm doing about roughly two cups of sugar
to roughly two cups of fruit, it's not exact.
>> You're making it too complicated.
Little bit of yeast and some ketchup and ah...
>> You're done!
Oh god!
Oh, it's on splashing me!
>> Yeah!
[laughing]
>> Now, there is one important step
when you are sous-viding,
if you get all the sugar to the bottom of the bag,
sometimes it doesn't cook correctly,
so you do kind of want to...
>> Brian: Massage it around. >> Yeah.
>> Brian: You want everything coated
and a fairly even distribution of all the materials.
>> Like a oleum sacrum.
>> Jason: Sure!
>> [mumbles] We both will assume those are words.
>> I'm not a doctor,
so I'm just going to take your word for it. [laughs]
>> If you have oleum sacrum for more than four hours
you should call one, though.
>> Oleum sacrum is a lot like a maceration,
where you're essentially letting the product
that you're using, whether it's a fruit or vegetable
break down on it's own and use it's juices
to create the flavor that you want.
In a bag, wrapped up like this,
sealed and just breaking down on it's own.
>> Got it.
>> Pretty sure you made that up,
but I'll let it slide.
[laughing]
>> Buy a dictionary.
And now we're going to pull the rest of the air out,
well, as much as you can.
You don't have to worry about getting all of it out,
because once you put it in the sous vide with
the warm water, that air's going to escape the bag.
>> That's a good point.
So, we're not doing something like with the Pruno
or any of the brewing or any of that stuff.
It's not the type of thing where any amount of oxygen's
going to be deadly since we know we're just going to cook it out.
>> Yeah, exactly.
So, it's got a pretty good tight seal on it.
See here, we have a little too much sugar.
>> Mm-hm.
>> This is where you kind of want to go back
and work it in as much as possible.
>> And you're not doing like, we do the Pruno,
you're not necessarily mashing to get a consistent blend.
You want it to be very heterogeneous.
>> Yeah, exactly.
You don't want too many areas of sugar
that wouldn't get cooked by the fruit, so
and granted I did kind of get lazy there.
This is what big chunks will do to you.
>> Okay.
>> This is why surface area is important,
having small chunks that suck up a lot of it,
but its still going to work in the end.
>> So, we're cooking this next?
>> Yes, so this is a sous vide here,
which I've already prepped with the water.
You're going to place whatever you're cooking in the tub,
here with it.
>> Brian: Mm-hm.
>> The sous vide keeps it a constant temperature
for however long you have to set it.
With this shrub it takes about four hours
to cook it completely
and it will keep it at 60 degrees Celsius
for that amount of time.
>> This is the first time I've wished for a
magical floating thing to translate that into Fahrenheit,
cause I don't know what sixty degrees Celsius is.
>> I had to look it up when I got the thing.
The great thing about these sous vide's,
is it's a safe way to cook.
>> You're not going to burn down a house.
>> No and this thing connects to wifi.
>> What?
>> I can be at the bar working,
realize I'm about to run out of shrub,
I can start a new batch at home just by getting
on my phone and hitting the app.
Best thing is, this is called the Joule.
>> Yeah.
>> It asks you to name it.
Mine is, "Run The."
[rim shot]
>> All right. >> Okay, yeah that was--
>> So, I assume there's more steps coming up later,
but once this has run for four hours,
what's the texture, does anything substantially change?
>> It literally softens as the definition says,
but it becomes, you see this pliable fruit here,
but it's also covered in juice
and the sugar is kind of dissolved, so a shrub is really
a simple syrup without the vinegar yet.
>> Okay and why are we adding vinegar?
>> In the cocktail world, what you want
is a balanced, layered drink.
Vinegar will often add that missing element.
Shrubs are great for doing that to a cocktail,
also the vinegar will keep it shelf stable
for much longer than say, a simple syrup.
Like, a strawberry syrup,
it may last a week or two,
you put vinegar in it, it could last six months
on the shelf without refrigerating it.
>> It is so remarkable to me,
there was some economic study that I read,
where all they did was, they said it was a special beer,
it's the same beer they always had.
All they did was add some apple cider vinegar
and everybody said it tastes better,
everybody thought that they would like it less,
but when you didn't tell everybody,
everybody liked it better.
>> Also, Vinegar is a great way to hydrate.
>> What, What?
>> Yeah, well back in the old days,
in ancient times they would actually add vinegar
or sour wine to their water,
because they didn't really have
good water purification abilities
and so they would put the sour wine in there
and it would kill the bacteria,
so that they could drink the water.
>> After four hours this is cooked, it's done,
you'll pull it out, you'll have this nice thick syrup
that's in there.
You are going to want to fine sift this,
whether it be through a mesh strainer
or a cheesecloth you're just going to get out all the chunks
and all the syrup out.
>> You don't want anything that's going to be cloudy
and tendrilly, swimming around in there.
>> This is the consistency you're looking for.
>> Whoa!
Yeah, no, that's very finely filtered.
>> So, you're going to be able to get that from this?
>> Yes and your last step to make it an actual shrub
is adding the vinegar.
>> And I'll bet I know how much!
If we have two cups of the fruit
and we have two cups of the sugar,
my guess is two cups of the vinegar.
>> Absolutely.
>> I am a legitimate bartender.
[laughing]
>> There it is.
Keep in mind, you can use any kind of vinegar you want,
I like to use apple cider vinegar
and just the basic stuff.
You don't need the raw or the mother's vinegar,
you can use rice vinegar, sweetened vinegar,
balsamic vinegar.
>> Today I learned... >> Any kind you want.
>> Mother's vinegar is a thing.
>> Never heard of it.
So, I'm going to want a mocktail,
Brian's going to want a cocktail.
What can we make with them?
>> The best mocktail you've ever had
and I'm going to make you something that's simplistic,
fun and refreshing.
>> Sounds an awful lot like he's saying,
"Awesome and some garbage."
[laughing]
It's a, "I guess pour Jim Beam in there?
[laughing]
"You're apparently the legitimate bartender." [laughs]
>> "You tell me, Brian."
[ice clinking]
[liquid pouring]
>> Looks good!
>> Yeah, that one's pretty simple,
I just threw some whiskey in it,
along with that Dat Ass shrub.
>> What is this one, this is the Road Rash
blueberry shrub mixed with non-alcoholic ginger beer?
>> Yeah and it's going to have a tinge of radish
in there as well.
>> Okay, well...
>> This is me trying to toast.
>> There we go, boom. >> There we go.
>> Oh that's great!
>> Wow!
>> It's got bite. >> It's so remarkable,
I never would have thought that I would want
any kind of vinegar anything,
but otherwise I think all those fruits
would have been too sweet for me to enjoy it
and between the whiskey and the vinegar,
it really strikes an awesome balance
and there's just enough of that right [snaps] kick,
with the spice!
>> Yeah and this is an amazing mocktail,
it's got that bite form the ginger brew,
but it's also got the sweetness of the blueberries.
>> All right, Trever, where can people follow
your shenanigans.
Twitter, barstooltheory.
Instagram, barstooltheory
and wherever rumple minze is sold.
[lauging]
>> I believe that part. >> That's true!
That's true.
In spite of the restraining order, hmm.
So, we're giving away Brian's jeep?!
>> Well [mumbles] I wish then I could buy
this awesome other Jeep!
[laughing]
Dude, this is amazing, if you've not heard of Omaze,
they're doing good by giving the kind of rewards
that normally are reserved for billionaires,
but they democratize the whole process.
Everybody donates and everybody gets a chance to win
an awesome, once in a lifetime experience.
In this case, it's a 2019 Jeep Wrangler Rubicon 4X4
with $40,000 of upgrades!
>> And you get to work with the Collins brothers
to pick those upgrades,
you've got 40 grand to customize it!
>> Put a big, fat Modern Rogue logo on the side.
>> Yeah!
>> Also, we need to pick a logo.
Here's the important thing,
is every single donation goes to benefit,
Folds Of Honor.
It's a fantastic organization that contributes
to educational scholarships for the children
and spouses of fallen service members.
>> Yeah, the best part is, you get the satisfaction
of know you're better than everybody else
by donating to a good cause
and you also get the hope and joy every time you go
to sleep of knowing, you now have a chance to win
a 2019 Jeep Wrangler Rubicon 4X4
with $40,000 of upgrades!
>> Yes!
>> You know that thing you hear about,
where like somebody wins a car on a game show
and then they get stuck with taxes, title, license.
They have to write a cheque and they're like,
"What am I, just buying a car?"
>> It's hardly worth it.
>> Not happening this time,
they cover all of that!
>> Go to Omaze.com/rogue
and enter to win!
>> Get the sweet, sweet Rogue-mobile.
>> You have to call it that.
It's implied. >> You don't have to...
>> But, it's implied.
>> Then you have to go on a road trip,
then you have to come... >> I mean, if you're cool.
>> Visit us here,
at M-R HQ, I mean.
That part... >> Let us drive.
>> I think is a definite.
>> You got to let us drive it around too.
>> He might have to learn how to drive the manual.
>> Shhhh.
Man.
>> Thankfully there are no photos or videos.
>> Did you have the hippy hippy shakes?
>> Trever: No. >> Yeah, were you dealing
blackjack at the same time?
>> No, but I did knock myself out on a New Year's Eve party
when I tried to flip a bottle behind my head.
>> And it just bonked ya on the noggin
and you went out?
>> Yeah, I just like,
just face down.
>> I would tip you so big
if you knocked yourself unconscious.