A drinking shrub is an old fruit drink built around fruit, sweetness, and vinegar. Not a hedge. Not a wellness shot. A glass you finish.
English kitchens called it a drinking vinegar. Fruit first, then sharp, then sweet, lengthened with water. Sidekick’s family version used fruit, honey, and apple cider vinegar in Auckland. The modern can adds bubbles.
The short definition
Shrub = fruit + sweetener + vinegar (+ water or sparkling water).
Sidekick’s version: real fruit, New Zealand honey, a splash of apple cider vinegar, sparkling water. No cane sugar. No stevia. No erythritol.
That is why it tastes like fruit soda with a clean finish — not like a pickle.
Shrub vs kombucha vs cordial
| Drink | What it is |
|---|---|
| Shrub soda | Mixed and carbonated. Fruit up front. Acid for brightness. |
| Kombucha | Fermented tea. Tang from culture, not a classic soda build. |
| Cordial + soda | Syrup lengthened with soda water. Usually sweeter, less vinegar. |
More context: Why we still make a shrub and Nana’s shrub recipe.
Why hospitality likes the word again
Shrubs are back on menus because guests want soft drinks with a grown-up finish — fruit and acid — without a stevia aftertaste. A ready-to-drink shrub soda saves the bar from building every serve from scratch.
Sidekick is that can: inspired by Nana’s shrub, not identical to a jug in Auckland. Our Story covers the family line.
Taste one
Shop Sidekick · Find Sidekick · Australian cafés: email Fiona.
