Alyson Brown of Wildfolklore is at it again with another gorgeous infused botanical cocktail creation, which she also photographed. Alyson’s book The Flower Infused Cocktail will be released this June and contains some Sauvie Shrub recipes! 

Pomelo Daiquiri

• 1 1/2 oz white rum

• 1/2 oz pomelo ginger shrub

• 1/2 oz lime juice

• 1/2 oz pomelo juice

• 1/2 oz spiced calendula simple syrup*

• Absinthe mist

Combine white rum, pomelo ginger shrub, lime juice, pomelo juice and spiced calendula simple syrup together in a shaker with ice and shake until chilled. Strain into a coupe glass and mist with absinthe. Garnish with a lime wheel.

Spiced calendula simple syrup

• 1 cup sugar

• 1 cup water

• 1 tsp cloves

• 1 tsp allspice berries

• 1 cinnamon stick

• 1/4 cup dried calendula petals

Combine the sugar and water in a small pot and bring to a gentle simmer over medium heat. Once the sugar has dissolved completely and the syrup has slightly thickened, remove from the heat. add the spices, cover and steep for 20 minutes. Add the calendula petals in the last 5 minutes of steeping. strain solids, reserving the syrup. Cool completely before using. store in the refrigerator for 1 week.

Every fall I look forward to the tomatillo harvest, not only for salsa verde, but especially for that once a year opportunity to make a Tomatillo Shrub to add to a Sauvie Shrubs version of a Margarita. This year it was Tomatillo, Pineapple & Turmeric and it did NOT disappoint. 

Tomatillo Shrub-Rita

• 1 oz Tomatillo, Pineapple, Turmeric Shrub

• 2 oz Tequila

• 2 oz fresh lime juice

• 2 oz Ginger Beer

• 2 oz Sparkling water

• Lime wedge and pineapple slice to garnish

Serve on the rocks. Omit the tequila and replace with more sparkling water for a refreshing non-alcoholic version.