This summer raise your glass to a whole new sensation and luscious libation. You will likely see Shrub Drinks on the cocktail menu at your favourite watering hole throughout the maritimes this summer. And because everything old is new again, Shrubs are making a comeback. This thirst quenching drink finds its name from the Arabic “shurb”, meaning drink, and “sharbat”, a Hindi word for an aromatic syrup made from fruit or herb and flower extracts that are stirred into water and served over ice. But you don’t have to time travel or stamp your passport. At Home “shrubbed shoulders” with Dave Armstrong and Sarah Deschiffert from Big Cove Foods in Pictou County and came up with three thirst quenching cocktails to try At Home.

New-summer-cocktails


GIN

(blueberry, lavender & tonic)

2 oz gin
1/2 oz Blueberry Lavender Shrub Tonic Water
Garnish: drop a few blueberries and a twist of lemon rind
Glass: rock glass


MANGO PUNCH SPRITZ

1 oz Mango Lime Leaf Shrub
1/2 oz pineapple juice
1 1/2 oz white rum
1/2 oz lemon juice
1/2 oz Aperol
3 oz sparkling water
Garnish: pineapple wedge
Glass: highball glass


JUNIPER BLISS

2 oz tequila repasado
3/4 oz lemon juice
3/4 oz Juniper Apple Shrub
1/2 oz St. Germain
egg white
Angostura bitter
Glass: coupe