2018 Good Food Awards Finalist
Based on an Iranian syrup called Sekenjabin – arguably the first shrub.
Made with cucumbers from Wild Hare Organic Farm*, loads of mint, limes, coriander and a dash of mystery. Delicious in a gin and tonic or a French 75, plain ol' soda water or tonic. Use it as a dip for spring rolls. Blend with yogurt, olive oil and garlic for a sweet and sour sauce.
*When in season
Made with blueberries, flowers and love– this is my tribute to Prince (RIP.) The Purple One is an exotic shrub made with roses, chamomile, hibiscus, Szechuan peppercorns, cardamom, and other spices.
Dream if you will a courtyard
An ocean of violets in bloom
Animals strike curious poses
They feel the heat
The heat between me and you.
Smoked Apple is made with Granny Smith apples, lapsong suchong (a smoked tea), lemon zest and cedar tips and other spices. Think a brisk, clear day with woodsmoke in the air and that pretty much sums it up. It’s beautiful with light and dark rum, pisco, whiskey– especially Irish whiskey– AND it’s caffeinated.
Organic grapefruits juiced, pulped and zested blended with maple, ginger, raw apple cider vinegar and tarragon. Try a splash in a gin and tonic, or make a grapefruit soda for your Paloma or add a half ounce to a daiquiri and you got it made. Start speaking in that hard to place, affected accent you've been working on. You've earned it, fancy.
A shrub made with tree ripe Fuji apples from Martin Family Orchards and loads of cardamom blended with raw apple cider vinegar. It's warm and refreshing all at the same time.