Spicy Jalapeno Shrub Cocktail


Photo Source: Tasting Table

Yield: 1 cocktail


For the Shrub:

2 cups blueberries

1 cup granulated sugar

3 jalapeños, thinly sliced

1 cup apple cider vinegar

¼ cup basil leaves

1 teaspoon coriander seeds, toasted


For the Cocktail:


1 ounce jalapeño shrub

1 ounce gin

½ ounce lime juice

2 ounces soda

Thinly sliced jalapeño, for garnish


1. Make the shrub: In a medium bowl, combine the blueberries, sugar and jalapeño slices. Toss to coat with sugar and mash to begin to release the juices from the blueberries. Transfer to a sealable container and refrigerate for at least 2 hours and up to 48 hours, shaking the container halfway through.

2. In another sealable container, combine the remaining shrub ingredients and store in the fridge while the berries macerate.

3. After 2 days (or less if you’re pressed for time), strain both the macerated berries and the vinegar, discarding the solids. Combine the strained vinegar and syrup to make the shrub; makes about 3 cups.

4. Make the cocktail: In an ice-filled glass, combine the shrub, gin and lime juice. Stir until chilled, then strain into a chilled coupe. Top with soda, garnish with a jalapeño slice, then serve.

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