Shrubs are a delicious relic from colonial times, when fruit was preserved in an intriguing blend of sugar, vinegar, and aromatics. The resulting syrup or ‘shrub’ captures the deep sweetness of fruit harmoniously balanced by the tangy acidity of vinegar. On a recent sourcing trip to Costa Rica, we came across a stunning lot of ‘cascara,’ the cherry-like fruit surrounding the coffee seed or ‘bean.’ In lieu of discarding the intensely sweet, floral and elegant fruit (often treated as a byproduct of coffee production), we sought to share it. The result is our Coffee Cascara Shrub, produced in thoughtful collaboration with our friends at Berkeley-based, Shrub & Co.
Cascara Shrub Cocktail
— 1 1⁄2 oz. Dry Gin
— 3⁄4 oz. Coffee Cascara Shrub
— 3⁄4 oz. Sweet Vermouth
Combine ingredients in mixing glass, then add ice. Stir well, and strain into a glass. Garnish with lemon peel.
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16 fl oz
Filtered water, organic agave nectar, organic apple cider vinegar, organic coffee fruit husk (cascara)