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.

Another beautiful flower infused cocktail 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! 

Yuzu Coconut Lychee Pisco Sour

• 2 oz coconut oil washed Caravedo Pisco

• 3/4 oz Sauvie Shrubs Yuzu Coconut Lychee shrub

• 1/2 oz simple syrup

• Egg white

• 3 dashes Sauvie Shrubs Orange Chamomile bitters

Melt 2 tbsp of coconut oil in a jar and add 4 oz of pisco. Give it a swirl and allow to cool slightly. Place in the freezer overnight. Once solid, poke a hole in the coconut oil and strain the pisco into a clean jar. Dry shake the egg white vigorously for 30 seconds. Add pisco, Yuzu Coconut Lychee shrub, simple syrup and a handful of ice to the shaker and shake for 30 seconds more. Strain into a chilled glass and top with 3-4 drops of bitters.

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.

It’s the end of summer, so enjoy the last of the stone fruit. This salad with Shrub dressing is one of my very favorites.

Grilled Stone Fruit Salad with Plum Shrub Salad Dressing

• 2 firm ripe peaches, halved, pits removed

• 2 firm ripe plums, halved, pits removed

• 2 Tbsp butter (melted)

• 1/4 c olive oil

• 1 1/2-2 T of either Plum Shrubs

• Optional 2 Tbsp of lemon juice and 2 Tbsp honey (to taste)

• 1/4 tsp salt

• 1/4 tsp pepper

• 5 oz of Arugula

• 4 oz crumbled feta cheese

• 1/4 c chopped toasted salted almonds

Cut peaches and plums into wedges, brush with butter and grill. Whisk all dressing ingredients together and pour half over arugula. Top with grilled fruit, feta and almonds followed by the remaining salad dressing. Enjoy this salad and the last of the summer fruit!

Mulberry season is here, what a treat! Even more so when you mix a Mulberry Shrub and Gin.

Mulberry Bramble

• 2 oz Gin

• 1 oz Mulberry, Blackberry & Sage Shrub

• 1 oz lemon juice

• 1 oz Triple Sec

• Splash of Sparkling water

• Lemon slice and fresh blackberries or mulberries for garnish

Blend and pour over ice. Omit alcohol and replace with sparkling water for a non alcoholic version. Super refreshing for those hot summer nights.

It’s another Shrub-a-Rita recipe, but it’s summertime and no one is keeping track, plus Shrub with Tequila are a match made in heaven.

Strawberry Hibiscus Vanilla Bean Shrub-A-Rita

• 2-4 oz Strawberry, Hibiscus & Vanilla Bean Shrub

• 1.5 oz fresh lime juice

• .5 oz white tequila or mezcal (substitute with sparkling water for non alcoholic version)

• 1/2 oz Triple Sec

• 4-6 strawberries: sliced or blended whatever your preference

• Optional salted rim and lime wedge

Mix or blend ingredients and serve on rocks or blended and sip away!

With warm weather on the way this ShrubRita is the perfect way to cool down and welcome summer! 

Citron & Kumquat ShrubRita

• 1/2 cup fresh squeezed lime juice

• 4 oz tequila

• 1-2 oz Sauvie Citron Kumquat Star Anise Shrub

• Bergamot & Orange Simple Syrup, but any simple syrup will do

• Mixed salt and sugar rim (or whatever floats your boat) and lime wedge

Combine lime, tequila, shrub and simple syrup - shake and pour into salt and sugar rimmed glass. For the Mocktail version simply sub out tequila for sparkling water. Makes 4 servings…but who’s counting?!?!

It’s my Birthday month and if there’s one thing I absolutely love it’s PICKLED anything, especially a pickled beet egg. . . even better with a Shrub brine!

Pickled Shrub Beet Eggs

• Brine from Pickled Beets

• Half a bottle of Sauvie Shrubs Magnolia Shrub (the Damson Plum Apple would also be great)

• 6 hard boiled eggs

Add Shrub to brine, add hard boiled eggs, refrigerate and done!

Tea can be enjoyed any time of year, consider adding a shot of Shrub to make it extra fancy, not to mention healthy!

Elderberry Shrub Tea

• 1 oz Sauvie Elderberry Shrub

• 5 ozs Hot (but not boiling) water

• 1 Early Grey tea bag (green tea might be a nice substitute as well)

• Optional Cinnamon Stick

Make yourself a cup of Earl Grey tea, once it's cooled a touch add your Elderberry Shrub Shot. Yum.

Shrub shot in your freshly squeezed juice? Yes please! The best way to start your morning and get those digestive juices going!

Orange Carrot Chia Fresca

• 8 Carrots

• 5 Oranges

• 2 T Sauvie Shrubs Carrot Star Anise Shrub

• 1T Chia Seeds

• Optional 1/2 of Ginger and/or Turmeric

Juice the fruit, veg and roots. Add Shrub and chia seeds after juicing, pour into two glasses on ice. ENJOY!