• 1.5 oz @freelandspirits Dry Gin

• .5 oz @ransomspirits Dry Vermouth

• .25 oz @sauvieshrubs Pickle! Shrub

Pour ice, Gin, Vermouth, and Shrub into a shaker. Stir until cold. Pour into a chilled Martini glass. Add your choice of garnish(es). We suggest Italian green olive, cucamelon, quick shrub pickle, or gherkin.

• 10 fresh or frozen blueberries

• 1 rosemary stem

• 1 tablespoon of honey or agave

• 1 oz fresh lime juice

• 1 oz of Blueberry Ginger Shrub

• 6 oz of sparkling water

Strip the rosemary of its leaves, add them to a cocktail shaker along with the blueberries and the honey (or agave). Muddle for around 30 seconds. Add the lime juice and shrub and stir. Strain the liquid into a glass. Add a good handful of crushed ice. Top with sparkling water. Add fresh blueberries and rosemary springs for garnish. 

(makes 6 servings)

• 1 lb frozen peaches (chunks or slices)

• 3 cups Prosecco (substitute sparkling water or Ginger Ale for the mocktail version)

• 1/3 cup Peach Schnapps (or peach vodka)

• 3 oz Raspberry Peach Lavender shrub (or shrub flavor of your choice)

• Fresh peach slices and/or mint for optional garnish

Place all ingredients in a blender, puree until smooth. Serve immediately and garnish as desired.

• 1.5 oz Blanco Tequila

• 1/2 oz Rainier Cherry Cardamom Shrub (or shrub flavor of your choice)

• 1 oz Sauvie Nootka Rose Cordial (but any cordial or simple syrup with do)

• 1/2 oz Campari

• XL globe ice cube or similar

• Optional rose garnish

*For the non-alcoholic version omit the booze and consider tonic or fizzy water

The last (for now) delicious creation in our collaboration series with talented flower alchemist + photographer, Alyson Brown of Wildfolklore. Alyson’s book The Flower Infused Cocktail will be released this June and in it you can find some recipes she created with Sauvie Shrubs! 

Scarlet Begonia

• 2 oz Begonia infused Wild Roots Spirits Vodka

• 1 oz Sauvie Shrubs Shiro Plum & Cardamom Shrub

• 1/2 oz Pink grapefruit juice

• 1/2 oz Sage simple syrup

• Lychee liqueur rinse

• 2-4 drops Sauvie Lemongrass, Rose, Ginger Bitters

Add a small amount of Lychee liqueur to a chilled glass, rinse and discard. Stir the vodka, shrub, grapefruit juice and simple syrup over ice and pour into your glass. Garnish with begonia flowers!

Alyson Brown of Wildfolklore crafted and photographer another gorgeous infused botanical cocktail creation using our shrubs. Alyson’s book The Flower Infused Cocktail will be released this June and contain a few more Shrub recipes! 

Pom Margarita

• 4 oz Altos Tequila repasado

• 2 oz Cointreau

• 3/4 oz Sauvie Shrubs Pomegranate Ginger Shrub

• 3/4 oz maple syrup

• 1/2 oz lime juice

• Black salt for rim

Recipe makes 2. Rim glasses with black sea salt and set aside. Combine the tequila, cointreau, pomegranate ginger shrub, maple syrup and lime juice together in a shaker with ice and shake until chilled. Strain into your prepared glasses and garnish with a slice of lime and pomegranate seeds.

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 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!