The last (for now) delicious creation in our collaboration series with talented flower alchemist + photographer, Alyson Brown of Wildfolklore. Alyson’s book The Flower Infused Cocktail will be released this June and in it you can find some recipes she created with Sauvie Shrubs! 

Scarlet Begonia

• 2 oz Begonia infused Wild Roots Spirits Vodka

• 1 oz Sauvie Shrubs Shiro Plum & Cardamom Shrub

• 1/2 oz Pink grapefruit juice

• 1/2 oz Sage simple syrup

• Lychee liqueur rinse

• 2-4 drops Sauvie Lemongrass, Rose, Ginger Bitters

Add a small amount of Lychee liqueur to a chilled glass, rinse and discard. Stir the vodka, shrub, grapefruit juice and simple syrup over ice and pour into your glass. Garnish with begonia flowers!

Another beautiful flower infused cocktail created and photographed by Alyson Brown of Wildfolklore. Alyson’s book The Flower Infused Cocktail will be released this June and in it you can find some recipes with Sauvie Shrubs! 

Yuzu Coconut Lychee Pisco Sour

• 2 oz coconut oil washed Caravedo Pisco

• 3/4 oz Sauvie Shrubs Yuzu Coconut Lychee shrub

• 1/2 oz simple syrup

• Egg white

• 3 dashes Sauvie Shrubs Orange Chamomile bitters

Melt 2 tbsp of coconut oil in a jar and add 4 oz of pisco. Give it a swirl and allow to cool slightly. Place in the freezer overnight. Once solid, poke a hole in the coconut oil and strain the pisco into a clean jar. Dry shake the egg white vigorously for 30 seconds. Add pisco, Yuzu Coconut Lychee shrub, simple syrup and a handful of ice to the shaker and shake for 30 seconds more. Strain into a chilled glass and top with 3-4 drops of bitters.