Shrub-Gin Sour & The Scottish Ruby

In case you haven’t noticed, I really enjoy experimenting with cocktails and playing with flavors. For your drinking pleasure, I’d like to share some shrub-love with you. I recently made the red currant-orange shrub, and as I mentioned in the related post, we’ve gone through it so quickly. It was a hands-down hit with Skip and company! Well, the vibrant color and tart, citrus flavor has given me lots of ideas for cocktails that are beautiful to look at and so very tasty. Enjoy!

Shrub-Gin Sour
Tools & Extras:
Cocktail shaker, preferably something like a Boston shaker; cocktail strainer; coupe glass
image
1 3/4 oz. Gin, I used a local gin, Scratch Gin
1/2 oz. Cynar
1/oz. Letterpress Limoncello
3/4 oz. Red currant-orange shrub
2 dashes Scrappy’s Cardamom Bitters
1 Egg white

  • For this sour, you’ll reverse shake. So, add everything but bitters to the cocktail shaker and fill with ice. Shake vigorously for 20-30 seconds.
  •  Then, strain out the ice by straining the liquid into the other half of the shaker (if you’re using a Boston shaker) or into a cup.
  • Dump the ice and shake again vigorously for 15-20 seconds.
  • Strain into a chilled coupe glass & garnish with a few drops of the shrub–run a toothpick through the shrub & make a design of your own choosing!

**Note: How much the white will froth will depend a lot on your egg and how much you shake!

 

The Scottish Ruby
Tools & Extras:
Mixing glass; cocktail strainer; bar spoon; ice ball (optional); rocks glass
image
2 oz. Bruichladdich Islay Barley Scotch*
1 oz. Red currant-orange shrub
4 drops Drink Addition Piri-Piri
Orange peel & red currants for garnish

  • Add the whisky, shrub, & Piri-Piri to a mixing glass; fill with ice.
  • Using a bar spoon (or chopstick), stir vigorously for 30 seconds to chill.
  • Put a large ice ball or cube in a rocks glass; strain the cocktail into the glass.
  • Garnish with an orange peel and red currants.

*Note: Feel free to use any Scotch you prefer–I’m a fan of lightly peated Scotch.

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