I developed this shrub syrup around a drink memory I had in Tuscon, AZ. They mixed bourbon with an ancho syrup and mole bitters for a delightful, smoky concoction that I knew I had to develop when I got home. Who needs a fancy restaurant when you have this unique shrub syrup!
Uses: The Tamarind adds a sour note, the peppers add a smoky note and the bitters add a slight bitter note (of course). We’ve tried this syrup in a range of drinks using Vodka, Tequila and Bourbon. My favorite is a Whiskey Sour (2 oz. whiskey, 1/2 oz Ancho shrub, 1/2 freshly squeezed lemon, and an egg white. Shaken and poured over ice).