Alyson Brown of Wildfolklore crafted and photographer another gorgeous infused botanical cocktail creation using our shrubs. Alyson’s book The Flower Infused Cocktail will be released this June and contain a few more Shrub recipes! 

Pom Margarita

• 4 oz Altos Tequila repasado

• 2 oz Cointreau

• 3/4 oz Sauvie Shrubs Pomegranate Ginger Shrub

• 3/4 oz maple syrup

• 1/2 oz lime juice

• Black salt for rim

Recipe makes 2. Rim glasses with black sea salt and set aside. Combine the tequila, cointreau, pomegranate ginger shrub, maple syrup and lime juice together in a shaker with ice and shake until chilled. Strain into your prepared glasses and garnish with a slice of lime and pomegranate seeds.

Nothing makes me happier than the combination of flowers and cocktails. Enjoy this beautiful flower infused cocktail both 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! 

The Orchid Cocktail

• 1 oz blanco tequila

• 1/2 oz mezcal

• 3/4 orange curaçao

• 1/2 oz Sauvie Shrubs Papaya Coconut Lime shrub 

• 1/4 oz lime juice

• 1/2 orgeat

• 1/4 oz dark rum

To make orchid ice cubes place one small orchid into an ice cube tray. Cover with distilled water and freeze until solid. Keep frozen until ready to use. To make the cocktail add orchid cubes to a chilled glass and set them aside. Shake tequila, mezcal, curaçao, shrub, lime juice, and orgeat over ice until chilled. Strain into prepared glass and top with a dark rum float. Garnish with an orchid flower.