Recipe
- 2oz pisco (I used Encanto Barkeep’s Whimsy)
- 1oz Purely Thai chili pineapple shrub
- .75oz Giffard passionfruit liqueur
- Angostura bitters
Shake all ingredients except the bitters with ice and strain into a glass full of fresh ice. Top with a float of Angostura bitters (I “dashed” it into a jigger and slowly poured it over top)
About
Shrubs are a type of syrup made from vinegar, sugar, and fruit. Sometimes known as “drinking vinegar,” it’s perfect to mix with some soda water for a refreshing beverage, or to sub as your tart/citrus component in a cocktail.
Here I combined the Thai chili pineapple shrub with a South American inspired combo of floral pisco and passionfruit. This was such a tropical and refreshing delight, yet with a spicy and bitter kick to keep it interesting.
The Bay-Area based Purely Drinks makes some awesome shrubs. Not only is it all-natural, artisan-crafted, and all that jazz, I really appreciate that they make a conscious effort to minimize the sugar content. In cocktails, I can control the syrup and sweetness to add, and when I’m trying to be healthy, it’s perfect as a tonic after a workout.