Homemade shrub made of fresh apple, apple cider vinegar, ginger, black pepper, bay leaf and cinnamon. Paired with aromatic Calvados
Drinks to make any meal an occasion
It all started in spring of 2010 with the Currytini and ever since we’ve been marinating, making bitters, barrel-ageing, deconstructing and generally experimenting with fruit, spice and other flavour combinations to put an interesting spin on classic cocktails. We’ve now gathered up the best of these, along with our favourite sparklers, straight classics and some aromatics and bitters.
Shaking and making but not baking
We hope you will derive as much pleasure from our latest cocktails as we did in making them and their constituent parts. We have to confess that there is no baking involved in our Apple Pie Shrub. We’ve wanted to offer a shrub-based cocktail (derived from the Arabic word sharāb meaning “to drink”) for some time now as shrub has its origins here, but became a cocktail in America. We’ve also smoked mango puree with chilles, made chilli syrup and clove smoke, all for your drinking pleasure.
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