• 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. 

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 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.

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!