This shrub syrup was developed around a drink that was had in Tucson, AZ. They mixed bourbon with an ancho syrup and mole bitters for a delightful, smoky concoction. The Tamarind adds a sour note, the peppers add a smoky note and the bitters add a slight bitter note (of course). Who needs a fancy restaurant when you have this unique shrub syrup!
This syrup can be used in a range of drinks using Vodka, Tequila and Bourbon.
Try it in 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.
Ingredients: Smoked ancho and pasilla peppers, tamarind, lime, apple cider vinegar, pure cane sugar
The shrub syrups are shelf-stable, so they’ll last indefinitely unopened, and 6-8 weeks or longer once opened if refrigerated.