February is for LOVERS and SELF LOVE. The LOVE Shrub was created with Valentine’s Day is mind and is a delightful combination of Hibiscus, Cherry Blossoms, Quince and Meyer Lemon Juice. It is delicious on its own mixed with sparkling water and also pairs well with vodka for a pretty cocktail.

Love Shrub

• 1 oz Sauvie LOVE Shrub

• 2 ozs Vodka or sparkling water

• 5 ozs Ginger Beer

• Pink lemon slices and/or candied orange slices

• Rose petals

• Sprig of Rosemary

• Mix all liquid ingredients, pour over crushed ice and garnish with citrus,

  rose petals and rosemary

December’s featured ingredient is the Rosehip which grows wild alongside our property line and I forage. Rosehips are one of nature’s richest sources of vitamin C, are rich in antioxidants and support a healthy immune system. This month’s Shrub flavors are a Medlar and Rosehips Shrub (what is a medlar you ask: see below) and an Elderberry and Rosehips Fire Cider.

Medlars are a small bushy tree of the rose family that originated in Persia, Bulgaria, Turkey, and SE Asia. They have small brown apple-like fruit, which is only edible after it has begun to decay. I had to keep mine in a cold dark place for over a month until they were overly ripe and Shrub-ready! The taste is somewhat similar to stewed apple or quince with hints of cinnamon and vanilla. Delicious in a Shrub Toddy! 

I suggest using your Fire Cider as a winter warmer to combat cold and flu season. Simply add a tablespoon of it to hot water and sip! If you’re coming down with something it’s best to start taking it regularly and every day (up to 3 times daily). It also makes an excellent salad dressing (recipe below):

FIRE CIDER VINAIGRETTE SALAD DRESSING

• 4 Tbsp of good quality olive, avocado or pumpkin seed oil

• 2 Tbsp Elderberry and Rosehips Fire Cider

• 2 tsp mustard

• 1 tsp ground pepper

• 1 tsp dried or fresh herbs of your choice (I like dill, oregano, and thyme in mine)

• Pinch of salt

Whisk all ingredients vigorously together and toss on your favorite mixed green salad! Also great as a marinade or finisher on roasted vegetables and or meats. 

Happy holidays to you and yours and cheers to your health! 

Baby it’s cold outside and what better way to warm up then with a hot fresh pressed (if you’re at my house) apple & pear cider with a splash of Sauvie Pear and Cardamom Shrub. This is by far the best drink I’ve come up with to date. Take my word: light a fire, invite your friends over, cozy up and serve them up a hot Apple Pear Shrub Cider. Consider a dollop of whipped cream and report back to us! 

HOT APPLE PEAR SHRUB CIDER

• 6-8 oz hot apple cider (optional - add a splash of pear juice to make it that much more decadent)

• Cinnamon sticks (and any other spices you enjoy in your cider such as cloves, cardamom, star anise)

• 1 oz Pear Cardamom Shrub

• 1.5 oz whisky, brandy or bourbon

• Optional dollop of fresh whipped cream

Heat cider to hot (but not boiling: this will ruin the good enzymes in the ACV) and add your Shrub shot. Perfection in a mug!

For a non-alcoholic version simply omit the alcohol.

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.

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.

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.