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!

Turns out Trader Joe’s has a NEW (to me) Sparkling Coconut Water with YUZU and it pairs perfectly with one of November’s Sauvie Shrub Club flavor which is a delightful and refreshing combination of Lemon juice and zest, Fennel and Mint (thanks to our young Sauvie flavor wizard, friend and neighbor: 10 year old Soren Sequoia who came up with this recipe for us!

SOREN’S SOUR

• 1 can of Trader Joe’s Sparkling Coconut Water with YUZU 

• 1 oz of Soren’s Sour Shrub

• Squeeze of a lemon wedge

• Mint Garnish and/or muddled

• 2 oz Gin, Vodka or Tequila

Shake in cocktail shaker or your favorite mason jar. Serve on ice. Add garnish.  Omit the alcohol for a refreshing non alcoholic version.