Border Crossing

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  • ¾-1 ounce Shrub DrinksTexas Ruby Red Grapefruit Shrub
  • 1 ½ ounce Tequila Cabeza or other blanco tequila
  • ½ ounce Combier or other dry, orange liqueur
  • Dash Celery Bitters
  • ¼ fresh lime

Combine the first four ingredients with ice in a cocktail shaker. Squeeze and drop into shaker ¼ fresh lime. Shake well. Strain into chilled coupe, salted rim and wedge of additional lime optional.

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End All, Bechtol

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  • fresh, ripe pear (a wedge)
  • ¾-1 ounce Shrub DrinksPear & Ginger Shrub
  • 1 ½ ounce Old Overholt Rye Whiskey
  • ½ Canton Ginger Liqueur
  • Juice of ¼ fresh lemon
  • 1 squirt soda (from Soda Stream or a splash of your favorite bottled soda—or a splash of ginger beer)
  • Piece of candied ginger

Muddle pear wedge in cocktail shaker. Add remaining four ingredients with ice to shaker. Shake to combine. Double strain into chilled Collins glass (over big ice, if desired). Add a squirt or splash of soda. Garnish with skewered piece of candied ginger.

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Wink Wink Nudge Nudge

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  • ¾-1 ounce Shrub Drinks Pear & Ginger Shrub
  • 2 ounces St. George or other London gin
  • ¼ to ½ Ounce Luxardo Maraschino Liqueur
  • Juice of ¼ fresh lemon
  • 1 swath of lemon zest

Add first four ingredients to cocktail shaker filled with ice. Shake well. Strain into chilled coupe and garnish with lemon swath, twisted to release oils and dropped into glass.

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Barbados Breeze

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  • ¾ -1 ounce Shrub DrinksPineapple Shrub
  • 2 ounces white or light rum
  • ¼ ounce Luxardo Maraschino Liqueur
  • ¼ fresh Lime, squeezed
  • 1 teaspoon Pomegranate Molasses
  • Luxardo maraschino cherry

Combine all ingredients with ice in cocktail shaker. Shake well. Strain into chilled old fashioned glass. Garnish with Luxardo maraschino cherry.

Mauna Kea

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  • ¾ ounce Shrub DrinksPineapple Shrub
  • 1½ ounce white or light rum
  • scant ½ ounce Canton Ginger Liqueur
  • ½ fresh Lime, squeezed
  • a squirt of Soda
  • sprig of Mint or wedge or fresh pineapple

Combine first four ingredients over ice in cocktail shaker. Shake well. Strain into chilled Collins glass and add a squirt of soda from Soda Stream or a splash of your favorite bottled soda. Garnish with sprig of mint or thinly sliced wedge of pineapple.

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A Favorite Salad with Shrub Drinks Apple Lemon Ginger Shrub Vinaigrette

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Shrub Drinks Apple Lemon Ginger Vinaigrette

  • 2 Tablespoons Shrub Drinks Apple Lemon Ginger Shrub
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons White Balsamic Vinegar
  • 1/3 Cup Extra Virgin Olive Oil
  • Salt and fresh ground Black Pepper, to taste
In a small bowl, whisk together Shrub Drinks Apple Lemon Ginger Shrub, Dijon mustard and white balsamic vinegar. Add salt and pepper. Dribble the olive oil in slowly while whisking, until the dressing emulsifies.

 

For the salad, we suggest:

  • dark leafy greens of your choice, we use Arugula and Purple Kale
  • toasted Pecan Halves 
  • slivers of Fresh Shallot  
  • thin slices of Crisp Apple, peeled or not
  • bleu d’ Auvergne or your favorite blue veined Cheese, crumbled
  • finely minced Candied Ginger
Dress the salad, and enjoy!

Chicken or Pork with Pineapple Shrub

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Shrub Drinks Pineapple Marinade

  • 2 Tablespoons Shrub Drinks Pineapple Shrub
  • 3 or 4 cloves, Fresh Garlic, finely minced
  • ¼ Cup Soy Sauce, we like to use
  • 1 Tbs. grated Fresh Ginger root
  • ¼ Cup Fresh Lime Juice
  • 2 Tbs. Canola Oil, or other neutral cooking oil
  • Salt and fresh ground Black Pepper, to taste 

In a small bowl, whisk together Shrub Drinks Pineapple Shrub, Dijon Mustard and White Balsamic Vinegar. Add salt and pepper. Dribble the olive oil in slowly while whisking, until the mixture emulsifies.

The Chicken:

Marinate 4 boneless, skinless Chicken Breasts, 4 boneless center-cut Pork Chops or 1 whole Pork Tenderloin in Shrub Drinks Pineapple Marinade for about an hour. Remove from marinade and pat dry. Season lightly and grill or saute to desired doneness. Serve with Pineapple Salsa. (Recipe below)

Pineapple Salsa:

  • 1 large, ripe Avocado, finely diced
  • 1 Cup (about ½) Fresh Pineapple, finely diced
  • 1 small, Purple Onion, minced finely
  • 1 or to taste, Fresh Serrano Chile, finely minced
  • 1 Cup Fresh Jicama, finely diced
  • ¼ Cup, Fresh Cilantro, minced finely
  • 2 Tablespoons Shrub Drinks Pineapple Shrub
  • Salt to taste 

Combine all ingredients for the salsa. Taste and adjust seasoning. Serve this delightful salsa with your chicken or pork, either on top or alongside.

Roasted Pork Tenderloin with Shrub Drinks Balsamic Cherry Pan Sauce

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  • 1 1-1 ½ pound pork tenderloin, trimmed and patted dry
  • salt and pepper
  • 2 tablespoons canola or vegetable oil
  • 2 large shallots, finely chopped
  • 1 large clove garlic, finely chopped
  • 3 tablespoons Shrub Drinks Balsamic Cherry Shrub
  • 1 ½ cup low sodium chicken stock
  • ½ cup dried cherries soaked in ¼ cup bourbon for ½ hour
  • 2 tablespoons unsalted butter

Preheat oven to 400 degrees.

Heat the oil in an ovenproof sauté pan. Season the pork with salt and pepper. When the oil is glistening, place the tenderloin in the pan and sear it until nicely browned on all sides. Place the pan in the oven to finish cooking the pork to an internal temperature of 145 degrees about 7 to 12 minutes. Take the pan out of the oven and remove the tenderloin to a plate and loosely tent the meat with aluminum foil. Strain the cherries, reserving the liquid. Set aside.

While the meat rests, place the pan over medium heat. Add the shallots and sauté until softened. Next, add the garlic and cook for a minute or 2 more. Be careful not to let the garlic get too brown or it will become bitter. Deglaze the pan with the ShrubDrinks Balsamic Cherry Shrub and the strained bourbon soaking liquid. It will reduce and begin to stick. Deglaze the pan again with the chicken stock, scraping up the browned bits on the bottom of the pan. Add the dried cherries. When it has reduced by about half, add any juices from the resting pork. Continue reducing to a sauce consistency. Off heat, swirl in the butter one tablespoon at a time to finish the sauce. Taste and adjust the seasonings.

Slice the pork on the diagonal about an inch thick. Place on a platter. Spoon some of the sauce over the top. Serve the remaining sauce at the table.

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Gazpacho Sunrise

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  • 3/4 to 1 oz Shrub Drinks Tomatillo Shrub
  • 2 oz Tequila, your choice
  • 2 (1/2 inch) slices of cucumber
  • 1 small Campari tomato
  • Juice of 1 lime
  • Several sprigs cilantro
  • Chili powder
  • Jicama, cut into 1/2 inch sticks 
  • Ice cubes

Combine Tomatillo Shrub, cucumber, tomato, lime juice, and cilantro in a short glass. Muddle all ingredients with back of a spoon. Add Tequila and ice cubes. Dust jicama sticks with chili powder. Wet rim of glass and dust with chili powder. Garnish with 2 jicama sticks.

Enjoy!

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The Mozersky

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  • 3/4 to 1 oz  Balsamic Cherry Shrub
  • 2 oz Garrison or other small batch bourbon whiskey
  • 1 oz orange juice
  • Dash Angostura  or Bittermans Elamakule Tiki bitters
  • Orange twist
  • Marinated cherry (recipe below)
In a short glass, combine the Balsamic Cherry Shrub, bourbon, orange juice and bitters. Add ice as desired, and stir.  Garnish with twist of orange and 1 or 2 marinated cherries
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 Marinated Cherries
12 red cherries pitted
10 oz bourbon whiskey
Dash of Fee Brothers Orange bitters
Combine all ingredients and let stand in refrigerator for at least 3 hours. Keeps up to 2 weeks

Pear & Ginger Mulled Wine

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  • 2 oz     Shrub Drinks Pear & Ginger Shrub
  • 4 oz     Red Wine
  • 2 oz     Fresh Orange Juice
  • 1/2 oz  Lime Juice
  • 1 tsp    Brown Sugar
Combine ingredients in saucepan and heat until sugar is dissolved. Divide and serve in two mugs.

Texas Tea Sip

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  • 1 Tsp       Black Tea
  • 8 oz         Boiling Water
  • 1 1/2 oz   Shrub Drinks Summer Peach Shrub
  • 1              Slice of Lemon
Steep tea in boiling water for 5 minutes.
Strain into mug.
Stir in Peach Shrub.
Garnish with lemon slice.

Texas Hottie

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Apple Spice - hot

  • 4 oz     Apple Cider
  • 1 oz     Shrub Drinks Apple Spice Shrub
  • 1 oz     Fresh Orange Juice
  • 1/2 oz  Fresh Lemon Juice
  • 1         Cinnamon Stick
Combine ingredients in saucepan and heat until simmering. Serve in a mug garnished with cinnamon stick.Rum or brandy will be a great addition to this punch.

Virgin Hot Toddy

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Many of  our shrubs create a delicious alternative to coffee or hot tea when stirred into a mug of hot water just add 1 oz shrub to 6-8 ounces hot water, we think you’ll love it!

  • 1 oz. Your Favorite Shrub (Apple Lemon Ginger Shrub Drinks is a great starter)
  • 6 to 8 oz. Hot Water

Stir the shrub into a cup or mug of hot water ( Of course, you can zap it.) That’s it.

Add a shot of brandy or your favorite alcohol for a yummy Hot Toddy.

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Tomatillo Lime Serrano Margarita

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  • 1 1/2 oz Tomatillo Lime Serrano Shrub
  • 2 oz your favorite white or gold tequila
  • 2 oz fresh squeezed lime juice

Combine all ingredients with ice in cocktail shaker. Shake well. Strain into chilled coupe straight up or on the rocks. Salted rim and wedge of additional lime optional (but certainly recommended!)

Jerry Thomas “Champagne Punch”

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Glazer’s corporate mixology guru, Chef Caterina Miltenberger created this gorgeous punch using Shrub Drinks for her seminar at the Les Dames d’Escoffier  Annual General conference in Austin.

 

It’s perfection for any holiday occasion.

  • 2 oz Shrub Drinks Very Berry Shrub
  • 1 Bottle of Sparkling Brut Champagne/Prosecco/Cava (she used a Voga )
  • 2 oz Oleo Saccharum (see below)
  • 1 Orange Sliced
  • Juice of 1 Lemon
  • 3 Slices of Pineapple

In a punch bowl, add in the lemon juice, Slice orange very thinly.
Add bubbles, Oleo Saccharum, Very Berry Shrub, orange slices, and pineapple – Stir gently to combine.
Garnish with fruits in season.

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The Texas Two Step

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  • 1 ½ ounce Bourbon of your choice
  • 1 ½ ounce Summer Peach Shrub
Shake the ingredients over ice in a cocktail shaker.  Simple as that!
We suggest serving over snow or shaved ice; the dilution is delicious.
If serving straight-up we like adding ½ ounce of water to the shaker.

Shrub Drinks Basics

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Each and every Shrub Drinks flavor makes a most refreshingly delicious thirst quencher, perfect for morning, noon or night. Make it in a glass or pitcher. It’s up to you. This is just the basics….

Here’s what we do, and each of us does it our own way, as you’ll see. Collectively, we suggest  starting with a little and building the flavor till ‘just right’ for YOU!

For a glass:

  • Pick a favorite Shrub Drinks flavor and grab a tall glass.
  • Fill that tall glass with as much ice as you like.
  • Here’s where we (C and C) differ…One of us adds the Shrub Drinks next; then tops off with still or sparkling water, club soda or seltzer. The other, adds the soda, seltzer or water first.We are happy for you to decide which technique you may prefer. In fact, we’d love to hear how you do it.
  • Why not start off with about a Tablespoon to 16 ounces of water; let your taste buds take it from there.
  • Mood plays a role, too.  Sometimes, we like just a trickle  in a glass, to make us ‘want to’ drink as much water as we really should. Other times, spicy snacks or dishes, or just a mood-swing, may make us want our Shrub Drinks punchier.

For a pitcher:

  •  We generally use a 1 part Shrub Drinks to 4 parts still or sparkling water, seltzer or soda for our sampling. How big is your pitcher?

That’s it!
Shrub Drinks basics are just that simple!

 

To keep things interesting, here are a couple of easy ideas that are anything but basic:

Champagne/Prosecco/Cava – Sparkling Wines

Just add your favorite Shrub Drinks shrub to your favorite sparkling wine to make a great sparkling wine cocktail.

A particularly refreshing cooler: The Britannia

Add your favorite Shrub Drinks shrub to a glass of highly chilled Portuguese young wine, Vinho Verde. Hail Britannia! Our favorite shrubs are Very Berry, Peach and Blueberry, but we are still experimenting.

 

Red Still Wine

Add about ½ oz of your favorite Shrub Drinks shrub and about ½ oz still water to a glass of your favorite red table wine. Turn that plain everyday wine into something really special!