Enter the Boozewitch…

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Enter the Boozewitch…

Under the Boozewitch line at the distillery, we make shrubs. No, we don’t grow teeny little trees and this is not the lead in to a Monty Python joke. Shrubs (as they were known in the colonial era) are better known and understood today as drinking vinegars or sipping vinegars. Back in the day when there was no refrigeration or canning techniques, they would salt, sugar, smoke and essentially pickle things in order to keep them past the harvest. Essentially, shrubs were born out of necessity.

Bartenders have been putting their spin on their own versions of shrubs for ages. Some are delightful. Pineapple shrub from Pok Pok in Portland really brought them into popularity.

People always want to know what to do with the shrubs, well folks… Here you have it. Think of a shrub as a fancy complex piece of lemon or lime. What do you do with lemon or lime? Well, use it to cook with! Salad dressings, soups, pasta sauce, sauce in general, cheese plate, over grilled meats (or tofu) as a marinade, to finish dishes the way chefs at nice restaurants do it, to give the dish a little brightness.

Here is an awesome salad dressing

1/3 bottle Boozewitch Shrub (for salad dressing I like Plum Rosemary, Blueberry Lime and Tamarind Pineapple, but experiment!)
1 teaspoon Dijon Mustard
1/2 teaspoon Maple Syrup
1/2 cup avocado oil
1/2 a finely chopped shallot
Salt and pepper to taste
Shake and serve

With shrubs, less is more. They so concentrated and so flavourful. If you add too much, you’ll know. Your food/drink will taste, well, gross.

I like adding shrubs to highballs to make ’em fancy. Throw a sprig of mint, basil or thyme in there and you have yourself a fancy cocktail.
Sin Gin, Soda, Boozewitch Rhubarb Angelica Ginger Shrub with a sprig of thyme and a slice of apple is delightful
Gastown Shine, Soda, Boozewitch Plum Rosemary Shrub with a sprig of rosemary and a slice of orange: yum

One of my favourite cocktails to use a shrub in is a sour. Here are two of our favourite combinations:

Mango Tango
2 ounces reposado tequila
1 ounce mango juice (splurge for the good stuff)
1/2 ounce simple syrup
5 drops Boozewitch Chili Lime Shrub
1 egg white (save the yolk for custard)
Dry shake (no ice)
Wet shake (with ice)
Strain into a chilled coupe

Elderflower Sour
2 ounces Sin Gin
1 ounce Boozewitch Elderflower Elixir (very limited)
Juice of half a lemon
2 drops Boozewitch Peach Lavender Shrub
1 egg white (more custard 😉 )
Dry shake (no ice)
Wet Shake (ice)
Strain into a chilled coupe

Experiment. Think of it as a fancy citrus, don’t use too much and have some fun!


By |2018-12-01T12:27:38+00:00November 22nd, 2018|Boozewitch, Recipes|0 Comments

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