:max_bytes(150000):strip_icc()/Owamni_Dagwaagin_Fall_Squash_Shrub_Courtesy_2500x1666-recirc-627cce933ec34840bec71ee55ce3b1aa.jpg?w=1920&resize=1920,1267&ssl=1 "Dagwaagin (Fall) Shrub Non-Alcoholic Drink Recipe")
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Owami by the Sioux Chef, the Minneapolis restaurant based by Lakota Sioux chef Sean Sherman in 2021, goals to create a decolonized meals and beverage program. This implies eschewing elements launched to North America by European settlers, together with cane sugar, wheat flour, and dairy.
Whereas the restaurant affords beer and wine choices that concentrate on BIPOC producers, its cocktail listing is totally non-alcoholic. So, what does it imply to create a bar program that doesn’t make the most of spirits, citrus, sugar, or any of the elements generally related to combined drinks?
“I prefer to guarantee that every drink is not only one thing that’s scrumptious to eat however that it’s offering one thing for the physique as nicely,” says Jasmine Teague, bartender at Owamni.
Dagwaagin is a non-alcoholic fall squash shrub that’s turn into one of many restaurant’s hottest choices. Apple cider vinegar offers acidity and spine instead of a extra conventional alcoholic spirit, whereas maple syrup offers sweetness and ginger brings added warmth and a spicy depth. The drink is served with a splash of soda water and mint to create an fragrant however easy-sipping spritz that makes use of all natively produced elements.
Fall squash can embody a variety of greens. Widespread varieties embody spaghetti squash, butternut squash, and pumpkin, which have a tendency to supply sweeter, extra gentle flavors. Earthier squash like acorn, delicata, or kabocha may be substituted as nicely, although these could require extra maple or mint to steadiness the drink to style.
Squash may be peeled and shredded with a meals processor, or ready manually with a field grater. Thinner-skinned squash like delicata may be processed with the pores and skin on.
This recipe creates a large-batch fall shrub that yields about 2 gallons. You’ll be able to scale the recipe down for smaller batches by decreasing the elements evenly. Both approach, your shrub will maintain sealed and refrigerated for about 6 months unopened, and round 8 weeks with use.
Cook dinner Mode
(Maintain display awake)
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4–5 entire fall squash, peeled, de-seeded and shredded (approx. 5 quarts by quantity)
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2–4 items recent ginger, about 2 1/2 inches x 1 inch, peeled and shredded
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3 quarts maple syrup
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2 cups water
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2 tablespoons juniper or peppercorn
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4 sprigs mint, together with stems and leaves
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5 cups apple cider vinegar
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Soda water, to prime
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Garnish: mint sprig
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Clear the squash. Wipe off any grime and rinse beneath chilly water. Reduce off the squash stems, then peel or take away thick pores and skin with a kitchen knife. Scoop out the seeds and strings (seeds may be saved and planted or gifted to mates for their very own gardens).
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Shred squash with a meals processor or field grater. Repeat the method with the uncooked ginger.
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Place squash, ginger, maple syrup, water, and juniper or peppercorn into a big pot. The squash must be almost coated with liquid, just under the “squash line.” Combine the elements with a cooking spoon.
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Carry combination to a boil then decrease to a simmer for 20–half-hour, till squash breaks down. Drier squash could require further water all through the cooking course of, so pour in water as wanted to take care of the squash line, till the elements are cooked by and now not fibrous.
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Cook dinner combination down till a unfastened syrup varieties and it reduces to roughly one third its beginning quantity. Style and alter as you go, however don’t over simmer to a candy-like stage.
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Take away pot from warmth. Add mint sprigs to a separate warmth proof container. Utilizing a positive mesh strainer or cheesecloth, pressure sizzling syrup over the mint. Reserve or discard solids.
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Let syrup and mint sit for at least 20 minutes. For finest outcomes, transfer to the fridge after 1–2 hours or let steep in a single day.
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After steeping, pressure mint from syrup; reserve for an additional use or discard. Add apple cider vinegar to syrup, then stir collectively.
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Serve 2–3 ounces of shrub over ice. High with soda water, adjusting to style. Garnish with further mint sprig.
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