While it’s officially winter in the PNW and our minds are on winter warmer drinks, it’s still brunch each and every season. What better way to enjoy brunch then with a healthy and boozy (or non-boozy) ShrubMary? Always good with a side of smoked salmon benedict. You’re welcome!

SHRUBMARY

• 2 oz vodka or gin

• 4 tomato medley and fennel Shrub

• ¼ oz fresh lime juice

• ¼ oz fresh lemon juice

• 2 teaspoons prepared horseradish

• 2 dashes Angostura bitters

• 2 dashes Worcestershire

• 1 dash Tabasco

• 1 pinch ground black pepper

Shake in cocktail shaker or your favorite mason jar. Add lime wedge, stalk of celery, green olives and option pickled vegetables for garnish. 

For a non-alcoholic ShrubMary version simply omit the alcohol and substitute with fresh tomato juice.