Whew, that’s a mouthful! Not my finest attempt at cocktail naming, I admit. This seasonal concoction really showcases the bourbon and cider, with just a tart hint of the apple shrub. Since I’m still experimenting with (and warming up to) shrubs, I used it sparingly in this cocktail. I didn’t want it to overwhelm the drink. If you’re already a shrub fanatic, feel free to add more to your own variation.
Since this drink has a more complex taste to it, I thought it begged for a nibble to go along with it. I had been eyeing this Apple & Rosemary Buttermilk Quickbread by one of my all-time favorite bloggers Local Milk (not only is she a beautiful photographer, she’s an extremely talented writer—her words will make you feel all the feels). The bread worked quite well with the cocktail, and I think the pairing would be perfect for a late-afternoon snack or a lazy brunch with friends.
Just like wine, food compliments cocktails so well. Even if its just a small plate of cheese and charcuterie, I love a snack with my sip.
Speaking of food, Thanksgiving is just around the corner! And I’m still dreaming up something to guzzle alongside our turkey and stuffing. Stay tuned!
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Apple Shrub Cocktail with Bourbon + Cider makes 2 cocktails
3 oz bourbon
4 oz fresh apple cider
1.5 scant oz apple shrub
4 dashes cardamom bitters (orange bitters could work well here too)
Assembly
Fill a cocktail shaker with ice. Add all ingredients. Shake until very cold, about 20 seconds. Strain into an ice-filled rocks glass. Garnish with a sprinkle of cinnamon.
Barware notes:
The dishtowel is from World Market, which I can’t find on their site but was recently purchased. I *think* the rocks glasses were from Zara Home (which has some really beautiful, affordable home goods), now sold out, but this is similar. The gray plates are from Target. The gold flatware is originally from Anthropologie, a major score from Apartment 34‘s studio sale this spring ($40 for a near-complete eight settings!)
Two months. Two months! I’m not sure two months have passed more quickly than the last two, when this season of my life turned me momentarily away from this space. I’ve missed it here.
Most of September was spent scrambling to prepare for our wedding on the 27th. A blur of errands and fittings and DIYs and nerves and butterflies. Daydreams of what the day would be like. Writing and reading and editing and more editing of my vows. A curious combination of wanting it to be over and wanting it to last forever.
And then the day arrived. I get weepy thinking back to it, those 12 hours that I now refer to as the best day I’ve ever spent. The faces of our loved ones in one place, radiating joy for me and Kyle. The support I could feel washing over me as we walked back down the aisle as husband and wife. I have never known love like I did in that very moment.
We held hands and promised each other our forevers. We danced and danced some more, reconnected with old friends, and sipped cocktails. We smiled until our faces hurt. And then it was over. Just like that. The following several weeks were spent in a haze, achingly nostalgic for that day. Kyle and I reminisced about it constantly: “Remember when…” Not ready to let go. I don’t think we ever will be.
And now, married life. Almost the same as it was before, with a smattering of husband and wife references here and there that make us giggle every time. I have a husband! It’s crazy, in the best way.
Because getting married wasn’t enough of a life change, Kyle got a job up north—which means we’re moving to Sonoma county (!). Before the offer, when this move was only a hypothetical, the change seemed small. Then he accepted, and we began looking for a place to call home, and it became big. Of course, it wasn’t really: only an hour’s drive from where we are now, from my family. But it felt big.
For the past ten years, I have lived almost entirely in a large city. How would I fare surrounded by farmland and wooded landscapes and vineyards? Would I be happy? Would I adapt? Would I change, and would that be okay? I’m not sure yet. But I know this is where I’m meant to be right now. This is a new season of my life.
We found a cute little house in a town called Windsor, just below Healdsburg, nestled in wine country. It’s more suburban and less rural than where I thought we would end up, but I think it’s the perfect spot for us right now. There’s a community, and young families, and so many new places to explore around us. It feels right.
Sometimes it’s hard to be content with the current season of life when I’m constantly thinking to the future: the dream home, the perfect location, more financial freedom (always), a forever space. But I forget the beauty that is now. It’s imperfect, but it’s ours.
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I’m so happy to have more time again to pick up my camera, play with props, and create delicious cocktails. To be inspired by our new surroundings. I think often of the Brene Brown quote: “Unused creativity is not benign—it metastasizes. It turns into grief, rage, judgement, sorrow, shame. We are creative beings. We are by nature creative.” Amen! Hey creativity: I’m ready for you.
If you made it all the way down to this part of the post, hey, thanks! In appreciation, I’ve got a very seasonal apple shrub to try. I’ve been wanting to play with shrubs for quite some time now (many on my Pinterest board), and now that I have, I’m not entirely sure how I feel about them. They are, what’s the word? Potent. Loud. They make their presence known. But I think used sparingly and with complimentary ingredients, they have something pretty unique to offer.
This is just the shrub recipe; I also whipped up a cocktail with it that I’ll post in the coming days (I promise it won’t be two more months!).
Apple Shrub
1/2 c. shredded apples; I used McIntosh that I picked up from a farmstand on the way back from our Mendocino mini-moon! But really, your favorite variety will work perfectly
1/2 c. sugar; I did one batch with regular white sugar and one with demerara sugar, and honestly didn’t notice too much of a difference in the end
1 c. apple cider vinegar
Assembly
Combine apples and sugar in a sealed container and allow to macerate for at least 4 hours and up to 48.
Extract the apple/sugar juice by straining the mixture through a fine mesh strainer. I used a cheesecloth, which are awesome for many uses and are pretty cheap.
Add the vinegar to the strained juice. Allow the flavors to meld for several days before using.
Sidenote: You can also use shrubs in marinades, salad dressings and really anything else you can dream up!
When I got engaged last year, I knew a bachelorette party was on the horizon. The thing is, I sort of hate any type of party centered around me. It causes me anxiety for some reason, the thought of everyone going out of their way to dote on me. I avoid birthday celebrations every year. I even opted out of a bridal shower because I couldn’t bear the thought of making already overly-generous friends spend an afternoon watching me open boxes of flatware and/or having to wrap themselves in toilet paper. Nope.
But as I started thinking more about a bachelorette party, the idea grew on me. Having my best girlfriends in one place at the same time? What could be bad about that? My wonderful sisters planned the whole soiree, spent at a gorgeous home in Palm Springs.
We spent the weekend exactly how I had imagined it: hanging around the pool, drinking delicious cocktails, taking all the pictures, eating nacho cheese Doritos, enjoying much needed catch up sessions and indulging in the kind of easy conversations you can only have with your best friends. It was, in a word, perfect.
But back to the cocktails! I think my only job that weekend was to create a Palm Springs-themed cocktail. I decided to go with a daiquiri—not the super-sweet blended kind but a slightly tart and semi-tropical version. I made these adorable beach ball stir sticks by Studio DIY to top off the poolside beverage. Palm Springs was a dream, and I already can’t wait to go back!
Combine all ingredients in a shaker filled with ice. Shake until very cold, about 20 seconds. Strain and serve up in a martini or coupe (or over ice in a plastic cup if you’re poolside!), garnish with a pineapple wedge.
Brunch at Cheeky’s was a smash hit—less for the overly-hyped bacon flight and more for the bloodys in a boot (pictured above). Watch out for the bell pepper garnish—they’re soaked in vodka for an extra (unexpected) kick.
The cocktails at Workshop Kitchen + Bar were unreal: We tried the Mountaineer, the Palm Springer, and the seasonal Ancient Mariner (check it out on their dinner menu), all of which were exceptionally thought out and well-crafted. Michelle, the sweeter-than-pie bar manager, even shared her housemade grenadine recipe—a blend of pomegranate juice, orange flower and rose waters—that I am itching to recreate.
You can’t leave Palm Springs without hitting up Great Shakes, home of the most insanely delicious milkshakes. We snagged the blueberry lemon lavender, s’mores, and caramel banana graham—each topped with a mini donut. Naturally.
If you’re planning a stay in PS with a large group, I highly recommend renting a vacation home from Mod Mansions. They manage some of the most beautiful properties in the city, and our rental, The Cuckoo’s Nest, was so perfect we barely left the house (and pool) all weekend.
The lazy dog days of summer are upon us! Kyle and I have been saving our pennies for the many many wedding expenses (t-minus 74 days!), which means our summer has been a quiet one. It’s forced us to think a little bit more about how we can spend time without spending a ton of money.
I bought a cheap cruiser bike on Craigslist (a temporary solution until I can invest in a long-term road bike) and I’ve been trying to use it in lieu of a car whenever I can. There’s something about bicycling through town on a nice summer day that just makes you feel like a little kid again.
Along with bike rides, we’ve taken some pretty drives, started to tackle the crazy urban garden behind our apartment, and even found a local rec pool to soak up some sun. It so tough to come up with cheap or free activities to do (especially with all the amazing bars and restaurants in the Bay Area), but I think it’s made me appreciate smaller moments that don’t require fancy reservations or a newly-deposited paycheck—and has got me thinking about how I want to spend my time in a larger sense. I’ve realized I’m actually happier spending the afternoon reading a library book in the park than I am dressing up and going to a $300 dinner in San Francisco. I prefer a long hike with Kyle to of-the-moment show tickets any day. Quiet versus loud. Simple over complicated. Serendipitous, not forced.
It reminds me of a quote I read this weekend: “Gratitude reminds us that what we have is enough.” So that’s where my focus is this summer: the small moments of unexpected, unplanned, unfussy joy. Free moments that were somehow graciously given to me every day. What more can I ask for?
Ok, maybe one thing: This berry bourbon bramble. This is one of those cocktails that begs for the sprawling, wrap-around front porches of the south. The ones lined with wicker loveseats that you could spend hours in listening to your parents and grandparents regale you with stories you’ve heard dozens of times, and others you can’t believe you’ve never heard before. It’s a cocktail meant to be sipped with a side of laughter and a big sigh of happiness.
While the cubes make for a fun presentation, the blueberries could instead simply be muddled with the blackberries—a simple alteration when you just want your darn bourbon, already. Build, imbibe and enjoy.
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Berry Bourbon Bramble makes 1 cocktail; build each individually
blueberry ice cubes (freeze in 2 parts – adding blueberries with each water addition)
Assembly
Fill high ball glasses with the blueberry ice cubes; add blackberry syrup. Add all other ingredients, except soda water, to a shaker filled with ice; shake until cold, then strain into the glass. Top with soda water.
In case things were getting a little too fancy around here, I thought I’d bring us back to a place of unfussy beverages. Specifically: Budweiser. Honestly, if you even pretend to not enjoy an ice cold Bud every now and again, you’re a god damn liar. This watery concoction of low-grade hops and barley will quench a summer thirst in way a Manhattan or martini never will. All hail cheap, mass-produced beer!
While I like a Bud Light all by itself on occasion, a shandy is the perfect way to add a twist to a plain ol’ can of beer. Plus it’s super easy.
I took the easy way out here and bought limeade from the store, but you can totally make your own if you’re feeling ambitious. I wanted this drink to appeal to the sometimes lazy (me) and often unsophisticated (me) crowd. Selfish, I know.
When you’re out picking up your 4th of July haul for the BBQs and celebrations the weekend has in store, grab a bottle of lemonade or really any juice or sparkling beverage and make yourself a shandy. It’s the patriotic thing to do. Happy Birthday, America!
Stateside Summer Shandy
4 oz sparkling limeade – I used Trader Joe’s, but you could also make one by mixing lime or lemon juice with soda water and a bit of sugar
8 oz beer – I used Budweiser but any light beer will work
.5 oz tequila (optional)
lime wedges or wheels
Assembly
Fill a tall beer glass or pint glass with ice; fill with limeade or lemonade, add tequila if using, and top with beer. Garnish with a lime wedge or wheel.
Happy Father’s Day, Dad! Can you believe that you’ve put up with me for a daughter as long as you have?! Me neither. Even though I’m not a parent yet myself, I can imagine that for every moment of joy you’ve felt, there have been five moments of frustration, exhaustion, worry and overwhelm.
But in spite of those moments, you’ve continued to guide me in the direction of a happy and fulfilling life. And even when you thought I wasn’t paying attention, I want you to know I was. The lessons you were imparting weren’t going in one ear and out the other, at least not entirely. If your words had been simply swept away with the wind as you spoke them, I wouldn’t be who I am today. So, Dad, I want you to know: This is what I heard when you thought I wasn’t listening.
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When you cheered me on through frightened tears learning to swim, I heard: Be brave; you can do this.
When you grounded me for the first time, I heard: Learn from your mistakes; don’t repeat the same ones twice.
When you introduced me to the big city, I heard: Never stop exploring; the culture around you is one of your greatest teachers.
When you coached me late night after late night as I drafted my college essays, I heard: Put in the hard work now and the rewards will follow.
When you encouraged me to keep a journal, to join the yearbook club, to pursue magazine publishing, to start this blog, I heard: You are more creative than you give yourself credit for; honor that creativity.
When you hugged me at the airport, as I was about to move to New York City alone, with only a hope and a prayer, I heard: Fly! Take risks, and live fearlessly.
When you sent me endless newspaper clippings about innovation and entrepreneurship, I heard: Think big, dream bigger. I believe in you.
When you visited me on the East Coast, and walked with me through the city, I heard: I’m proud of you for building a life you love.
When you gave Kyle your blessing of marriage, I heard: You’ve picked a man I trust to take care of you. I believe in the two of you.
When you say nothing at all, I hear: I’m here for you. Now and always.
Love you, Dad.
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For Father’s Day, my dad sent me a cocktail request (of course he did—as you may have gathered from the above, he likes to make his opinions known!). He wanted me to recreate one of his favorite childhood drinks, the Raspberry Lime Rickey. He grew up drinking these in old-school soda fountains around Boston, and has had a hankering for them ever since he moved to the West Coast, many years ago. He warned me to “Keep it simple! Don’t try anything fancy like those purees you use!” so I set out to adapt the original recipe in the most authentic way possible. Hope you like it, Dad!
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New England’s Famous Raspberry Lime Rickey makes 1 cocktail; build each individually
.5 oz raspberry syrup
.5 oz raspberry liqueur – I used St. George’s but Chambord would work as well (No liqueur on hand? Feel free to double the syrup instead!)
.75 oz gin
1.5 oz fresh lime juice
soda water
Assembly
Fill a highball glass to the brim with ice. Pour the syrup, liqueur, gin and lime juice over the ice. Give a good stir, then fill with soda water. Garnish with a lime wedge and enjoy!
Barware notes: The highball glasses are actually iced tea glasses from World Market, as is the glass bottle. The small cutting board is from IKEA. The fine mesh strainer can be found at most home stores or Amazon.
Breakfast and booze. Was there ever a better pairing? It’s right up there with macaroni and cheese, PB and jelly, Carrie and Big, Netflix and rainy days. Who doesn’t like their orange juice topped with a little Prosecco, their peach puree accompanied by a shot of vodka? Sometimes you just need an extra kick to ease you into the day, amirite?
Coffee has long been used as a vessel for alcohol consumption, and rightly so: Its bitterness is the perfect match for sweet liqueurs and caramel-y liquors like bourbon. I also noticed a rad new menu offering at my local Peet’s, called the Black Tie, and set out to adapt it.
I added in this amazing NOLA coffee liqueur by St. George Spirits, which offers just the right amount of booziness without overwhelming the other elements of the drink. I also skipped the chicory syrup but used a coffee with chicory for the added bitterness. It’s perfect over ice for the summer months, but I think it would also be stellar hot, ideal for cozy-ing up with during the cooler months.
I love my coffee with a sweet something, so I made a batch of macarons and spiked the ganache with the same coffee liqueur, in an effort to tie everything together. Coffee and macarons: another perfect pair.
So when the weekend rolls around (or, hey, the 3pm slump—no one has to know), spend a few extra minutes creating the perfect cup o’ joe. If drinking at 10am is wrong, I don’t want to be right.
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The Tipsy Penguin
1 oz sweetened condensed milk
6 oz cold-brewed coffee; this one with chicory adds extra bitterness to offset the added sweetness of the liqueur and condensed milk
Assembly
Pour the sweetened condensed milk into a glass, then fill with ice. Pour cold coffee over the ice, followed by the coffee liqueur, followed by the half + half. Give a good stir. Top with fresh whipped cream and coffee grounds.
I like to eat mine with a straw and a spoon, so you can get all that delicious condensed milk from the bottom. It sort of reminds me of an affogato. So yummy.
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Classic Macarons with Spiked Chocolate Ganache
I use this amazing guide from the Pastry Pal for the macaron shells. I know the process can seem daunting but if you follow the recipe to a T, you’ll get great results.
For the ganache, I used the basic recipe in that same guide: I brought 3/4 c. heavy cream to a boil, then poured it over 8 oz good dark chocolate (I used Ghirardelli 60% cacao chips). Allow it to sit for a minute to melt the chips, then give a good stir. Once combined, stir in 2 oz coffee liqueur. If it seems a little runny, stick it in the fridge for 15 minutes to harden a bit – just be sure to keep an eye on it so it doesn’t firm up too much!
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Further reading: Want to know more about coffee cocktails? Check out this fascinating article on how Irish Coffee came to America. San Francisco’s Buena Vista Cafe makes, arguably, the best one in the country.
Barware notes: The mason jars can be found at most stores, but I got mine at World Market. The small pitcher, bowl, and spoon were all thrift finds. The napkin is also from World Market.
It’s Negroni Week! This nationwide annual event is actually coming to an end tomorrow, but I wanted to make sure I got in a post on this cocktail-menu staple. Truthfully, the Negroni has never been my favorite drink. It can be intensely bitter and overly spirit-forward, to the extent that sipping on a poorly-made Negroni is reminiscent of sipping on a shot of cheap liquor. I also don’t order them as often as I should, so I’m certainly no expert in determining what deciphers a great Negroni from a sub-par one.
So, being the Negroni amateur that I am, I decided to go forth and try to adapt the classic to something that might suit my palate. It’s crazy how many adaptations there are of this cocktail—it seems really nothing is off-limits. But I really wanted to include the classic ingredients, which are the epitome of a Negroni: gin, sweet vermouth, and Campari.
To that, I added an elderflower-honey syrup from Pink House Alchemy, a cool syrup/shrub/bitters producer out of Arkansas. My sister was in Bentonville for their film festival, and Pink House Alchemy was on scene serving up some delicious cocktails. My sister started raving to the bartender, Emily, about my blog (my sis is basically my agent, considering how often she tells strangers about The Shared Sip—it’s the cutest), and Emily was generous enough to send a couple of bottles home with her, including a bottle of their Beena syrup.
I only added a half ounce to the traditional Negroni proportions, but I think it really mellowed it out and made it a more pleasant sipping cocktail. You could also totally add more syrup if boozy cocktails aren’t your jam.
I think this is the start of a new relationship between the Negroni and myself. I’m vowing to give it a chance when I spot it on a cocktail menu, and to scout out the best version here in the Bay Area. The sacrifices I make for this blog!
A side note on vermouth: I’m trying to learn more about vermouths and the depth they add to cocktails. The simplest understanding of vermouth is that it is an aperitif, or an aromatized wine. An aromatized wine is a wine that has been infused with botanicals that add flavor and color. Vermouth is also a fortified wine, which means another spirit has been added, often brandy. There is so much more to it, but those are the Cliffs Notes of the Cliffs Notes.
I’m seeing vermouth being used in so many cocktails these days, so I know I need to educate myself around the topic. My local bottle shop even offers a class on vermouth, which I need to get into stat. In this Negroni version, I used Cocchi (pronounced co-key), which is a producer of vermouth in Asti, Italy rather than the traditional sweet vermouth made in France, like the classic Dolin variation. This variety was recommended to me by the aforementioned bottle shop (those guys are seriously awesome), and I am itching to get my hands on some other vermouths so I can test them side-by-side in various drinks. I think vermouth of one of those spirits that once you master, your understanding of mixology as a whole expands so much.
There you have it! A mini-history on the Negroni and vermouth. Now go whip yourself a drink already. Happy Negroni Week!
Assembly
In a mixing glass filled with ice, add all ingredients. Using a bar spoon (tutorial here), mix until cold, about 30 seconds. Strain equally into two lowball glasses filled with ice; garnish each with an orange twist.
Barware notes: My mixing glass is from Umami Mart; my glasses, I think, were stolen from my parents (thanks Mom and Dad!)
As far as crowd-pleasing, easy-to-throw-together cocktails go, this probably takes the cake. There are only two ingredients needed, and no shaking, stirring or garnishing required: it’s kind of a show-stopper all on its own. Toss a scoop of sorbet in a pretty coupe, top with Prosecco and you have the Sorbecco.
You can use really any flavor you love, and even experiment with sherberts that add a little extra sweetness and a creaminess to boot. I love Talenti sorbets, but I’m always also on the lookout for great local brands. And that’s it! Serve immediately with a casual hair flip and an “Oh-this? Just a little something I threw together…”
Sorbecco makes 1 cocktail; build each individually
1 scoop of sorbet, any flavor you like
Prosecco or Champagne of your choice; I prefer a dry variety as the sorbet adds plenty of sweetness
Assembly
Scoop sorbet into coupe glass; top with Prosecco and enjoy!
Barware notes: The coupes are thrifted from Ohmega Salvage. The raspberry dishtowel is from IKEA. The ice cream scoop is actually a cookie dough scoop, which you can find at most homewares shops.
Ok, so naming cocktails may not be my strongest skill. But, the pink of this drink reminded me of the iconic Pink Panther and it stuck. Luckily, the deliciousness of this cocktail makes up for the silly name.
Grapefruit season is coming to an end in most places, but we’re spoiled here in California as we can basically get any produce we want at practically any time of the year. I’m really looking forward to creating cocktails with my summer favorites—rhubarb, strawberries and melons are on the top of my list—but I wanted to sneak in one last grapefruit-based cocktail while I could get away with it.
This drink stands out for two reasons: 1. The use of this wonderful grapefruit vodka from Heritage Distilling (you can read more about how I came to know them over here). See how the bottle is less than half full? That’s because I made this cocktail for a family dinner last weekend and it was a total hit. My mom was drinking the vodka neat by the end of the night, so that alone should speak for itself. And 2. The use of a rosemary simple syrup. Yep, I’m still on my rosemary kick. The herb just can do no wrong. It adds so much depth and interest to citrus cocktails that can otherwise be a little snoozeworthy. I recommend keeping some on hand in your own kitchen if you don’t already.
This cocktail is easy enough for a Tuesday, but interesting enough for a party. There is no wrong time for The Pink Panther.
Assembly
Combine all ingredients in a shaker with ice. Shake until very cold, about 20 seconds. Strain into a coupe, martini glass, flute or similar. Garnish with fresh rosemary.
Rosemary Simple Syrup
Combine 1 cup sugar, 1 cup water and 3-5 sprigs of rosemary in a saucepan over medium heat. Heat until sugar dissolves completely. Remove from heat and let steep for an hour or more. Makes about 2 cups. Store in the fridge; should keep for at least 2 weeks.
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Sip + Skim my favorite finds this week, boozy and otherwise
I recently discovered Stella Spoils, a daily “newsletter” that is really anything but—it’s more of a curated digest of cool stuff. Think: eye-candy Instagram accounts, an interesting read, one must-have product and a song you would probably never discover on your own.
This summer, I really want to try to grow—and not kill—my own herbs. Those things get expensive! I’m bookmarking this guide from Well & Good to make the journey to herbdom a little easier.
If you aren’t already familiar with the Slow Movement, read this Kinfolk interview with Carl Honore, a pioneer in the area. In light of how “busy” everyone is (eyeroll), it’s so refreshing to hear and read about people who are trying to bring lightness and peace to everyday life. “Human beings need moments of silence and solitude—to rest and recharge; to think deeply and creatively; to look inside and confront the big questions: Who am I? How do I fit into the world? What is the meaning of life?”
The New York Times exposé on nail salons was so fascinating, and definitely has me thinking I may need to reconsider those $20 pedicures I’ve become addicted to.
Elizabeth Gilbert is so much more than the author of Eat, Pray, Love—which has sadly given her a negative rep as a cheesy chick-lit writer. In reality, she’s incredibly funny, smart, gracious and humble, and I cannot wait for her new book Big Magic: Creative Living Beyond Fear to come out this fall. In the meantime, follow her on Facebook (seriously!)—her posts are so thoughtful and have made many of my days.
Last weekend I finally made it out to St. George Spirits distillery over in Alameda and had the best time. The tour was so interesting and the tastings were so delicious. I snagged a bottle of their Absinthe, and a few days later Kyle surprised me with a bottle of their Nola Coffee Liqueur (aww). I guess I was pretty vocal about how damn tasty it was when I sampled it! That is definitely going in my morning coffee on Saturday mornings, don’t mind if I do.
Whew, that’s a mouthful! Not my finest attempt at cocktail naming, I admit. This seasonal concoction really showcases the bourbon and cider, with just a tart hint of the apple shrub. Since I’m still experimenting with (and warming up to) shrubs, I used it sparingly in this cocktail. I didn’t want it to overwhelm the drink. If you’re already a shrub fanatic, feel free to add more to your own variation.
Since this drink has a more complex taste to it, I thought it begged for a nibble to go along with it. I had been eyeing this Apple & Rosemary Buttermilk Quickbread by one of my all-time favorite bloggers Local Milk (not only is she a beautiful photographer, she’s an extremely talented writer—her words will make you feel all the feels). The bread worked quite well with the cocktail, and I think the pairing would be perfect for a late-afternoon snack or a lazy brunch with friends.
Apple Shrub Cocktail with Bourbon + Cider
