Preserving fruit in colonial times required a bit of ingenuity. The solution was to blend fresh fruit with sugar and vinegar to make a “shrub.” This flavorful liquid was mixed with water as a refreshing beverage, and later used in cocktails during the pre-Prohibition era. Today, shrubs are gaining in popularity as both a sweet-tart sipper and as a mixer in the craft cocktail scene. Berkeley-based Shrub & Co. makes theirs by hand in small batches, using only organic ingredients. This shrub combines the sweet and tangy flavor of blood oranges with the alluring perfume of cardamom. To enjoy, simply mix with sparkling water, sparkling wine, or toss a shot into your favorite cocktail for an unexpected tongue-tingling twist.