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The Squire’s Shrub Cocktail

Get ready to try my Cocktail Whisperer’s twisted take on the French 75, that classic combination of gin, champagne, lemon juice, and simple syrup. This version is actually a hybrid of the French 75 and the traditional champagne cocktail, which calls for a bitters-moistened sugar cube, brandy, and a heady top of champagne. Fuse the two together, add a healthy whack of tart, fruity Squire’s Shrub, and you’ve got a cocktail that’ll make your knees tremble. In the same way that alchemists of old strove to turn base metals into gold, champagne can turn a plain old Tuesday into a full-on, hat-waving celebration. Be sure to keep a bottle on hand so you can whip these up the next time you find yourself hosting an impromptu shindig. Make a few batches of the Squire’s, if you dare—just keep that bottle of Fernet Branca on hand for the morning after.

INGREDIENTS

  • 1 brown sugar cube
  • several dashes of lemon bitters
  • 1⁄2 ounce (15 ml) botanical gin
  • 2 ounces (60 ml) squire’s strawberry-rhubarb shrub (recipe follows)
  • 1 1⁄2 ounces (45 ml) champagne or dry sparkling wine
  • l long lemon zest twist

 INSTRUCTIONS

Add the sugar cube to a champagne flute, and moisten with the lemon bitters. Then add the gin and the Squire’s Strawberry-Rhubarb Shrub, and top with champagne. Garnish with a long lemon zest twist. Note: To prepare this flute, combine very finely chopped lemon zest and sugar, wet the rim of the glass with lemon, and dip the glass into yellow-colored sugar. Voila!

 

By Warren_Bobrow

Warren is the cofounder and CEO of drinkklaus.com, the finest terpene forward, craft cannabis cocktail in the world. He's written Apothecary Cocktails-Restorative Drinks from Yesterday and Today, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs , Whiskey Cocktails : Rediscovered Classics and Contemporary Craft Drinks Using the World's Most Popular Spirit, Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations, and the Craft Cocktail Compendium (2017)
Warren Bobrow has been a pot scrubber, dishwasher, the owner of the first company to make fresh pasta in South Carolina , a television engineer in New York City, and he even worked at the famed club named Danceteria. He became a trained chef from the dish sink up; this unfortunately led to a mostly unsuccessful twenty year career in private banking.
Currently a cannabis, wine and travel aficionado, Warren is a former international rum judge and craft spirits national brand ambassador.
He works full time in the cannabis business as an alchemist/journalist/CEO. Instagram: warrenbobrow
http://en.wikipedia.org/wiki/Warren_Bobrow