2 oz Maker’s Mark bourbon
0.5 oz blueberry shrub
Combine bourbon, shrub and ice in cocktail shaker and shake well. Strain into a rocks glass with single ice cube.
The key is to use equal part (by weight) of fruit, sugar and vinegar. It doesn’t matter how much, as long as they are equal.
250g white sugar
250g balsamic vinegar
Wash and dry fruit. Add fruit to mason jar and top with sugar. Muddle well. Seal jar and allow to sit for 48 hrs at room temp, shaking once every day.
After 48 hours, add balsamic vinegar to jar. Seal and shake to mix well. Allow to sit for 7 – 10 days at room temp, shaking once every day.
NOTE: If using strawberries, they should sit at room temp for 3 days max total.
Strain mixture into bottle for storage. Store in fridge for 3 months.
1.5 oz Fair Game Apple Brandy
1/2 oz Strawberry Shrub
1/2 oz Dolin Dry Vermouth
1/4 oz Verjus
Stir all ingredients with ice until well chilled. Strain into a martini glass and garnish with a flamed orange peel and fresh lavender.