1 1/2 oz Unsweetened Vanilla Almond Milk
3/4 oz Pineapple Turmeric Element Shrub
3/4 oz Fresh Orange Juice
1/2 oz Grenadine
1/4 oz Fresh Lemon Juice
Think “tequila sunrise” (without the tequila) meets an Orange Julius. Usually you would layer this drink to mimic the look of a sunrise but because we wanted to to incorporate the milk, we have thrown everything into a shaker with some ice. Shake and strain.
Throw all of the ingredients
2 oz Pineapple Turmeric Element [Shrub]
6-7 oz coconut water
1 fresh squeezed lime
A few basil leaves
This twist on a classic might be the tastiest (and healthiest) mimosa you have ever had!
5 oz Champagne
1 oz Pineapple Turmeric Element Shrub
Dash of orange bitters
• 1 oz @angosturahouse (aromatic) bitters
• 1 oz Pineapple Turmeric Element Shrub
• 1/2 oz ginger liqueur
• 10 pepper mill twists of black pepper (though at our house, we mix black and white peppercorns in our peppermill so it might be a little of both)
• 1 1/2 - 2 oz Champagne or sparkling wine
.
Add everything except the Champagne to a shaker with ice. Shake until thouroughly chilled. Pour into a Champagne flute. Top with Champagne.
Ingredients:
2 oz bourbon
1 oz mint simple syrup*
1/2 oz Pineapple Turmeric Element Shrub
Instructions:
Add all ingredients to a shaker without ice. Shake to blend.
Fill glass with crushed ice. Pour contents of shaker over ice. Garnish with pineapple & fresh mint.
*Combine equal parts water and sugar. Heat and stir until sugar dissolves. Add mint leaves and let soak for 10 minutes. Strain mint leaves and let syrup cool.
Sip & enjoy.
Ingredients:
2 oz bourbon
1 oz mint simple syrup*
1/2 oz Pineapple Turmeric Element Shrub
Instructions:
Add all ingredients to a shaker without ice. Shake to blend.
Fill glass with crushed ice. Pour contents of shaker over ice. Garnish with pineapple & fresh mint.
*Combine equal parts water and sugar. Heat and stir until sugar dissolves. Add mint leaves and let soak for 10 minutes. Strain mint leaves and let syrup cool.
Sip & enjoy.
2 oz white rum
3/4 oz Pineapple Turmeric Element Shrub
3/4 oz Finochietto (Fennel Amaro) (@donciccioefigli)
Lavender bitters
Add the first three ingredients to a shaker. Shake with ice and strain into a coupe. Top with bitters. Enjoy!
]]>A paradise twist on the white negroni
1 oz gin
1 oz Suze
1 oz Pineapple Turmeric Element Shrub
Lavender bitters
Stir, strain over new ice. Garnish with a dehydrated slice of pineapple.
A paradise twist on the white negroni
1 oz gin
1 oz Suze
1 oz Pineapple Turmeric Element Shrub
Lavender bitters
Stir, strain over new ice. Garnish with a dehydrated slice of pineapple.
]]>Ingredients:
3/4 oz Pineapple Turmeric Element Shrub
3/4 oz Suze
3/4 oz yellow chartreuse
3/4 oz ginger liqueur
Instructions:
Add all ingredients to a shaker with ice. Shake and serve up.
Photo/Recipe Credit: LaShawn B. @Sip.Ponder.Repeat. This is also the recipe that is on the bottom of our Pineapple Turmeric Element Shrub & Club® 4pk.
1 oz white rum
1 1/2 oz coconut water
5 oz Pineapple Turmeric Element Shrub & Club
Feels like sipping on vacation!
]]>Recipe & Photo Credit: @colljeffers
2 oz herbal tea infused spiced rum [turmeric, coconut, ginger, cardamom, cayenne, black peppercorn]
1 oz Pineapple Turmeric Element Shrub
squeeze of lime
club soda
To infuse your rum, add a heaping teaspoon of tea to an 8 oz mason jar, fill with rum and seal. Leave it on your counter for 24 hours, shaking occasionally, then strain and store.
Combine all but the club soda in a cocktail shaker with ice, shake and pour into a rocks glass with ice (one big ice cube is best if you have a big ice mold). Top with club soda to taste and garnish lightly with freshly grated nutmeg or spiced rum infused cranberries (cause it's winter and all).
Photo and Recipe Credit: @salttoothslc
1 1/2 oz Silver Rum
3/4 oz Pineapple Turmeric Element Shrub
Lime Juice
Mint
Lots of crushed ice
This is a recipe collaboration with our partner: Twist Your Spirits. Photography by @apartmentbartender
1 oz your favorite rum
1/4 oz Pineapple Turmeric Element Shrub
1/4 oz Three Chili Syrup from Royal Rose
Photo & Recipe by Follow that Fork
Apple Jicama Slaw
This crisp, sweet slaw is the perfect partner for summer burgers, barbecue, tacos or just as a side dish. It’ll stay crisp for up to 5 days, too, so you can make it ahead!
Prep Time: 3h
Total Time: 18m
Serves: 6
3 medium granny smith apples
1 lb jicama (usually 1/2 to 2/3 of one jicama root)
10 oz angel hair shredded cabbage (1 small bag)
3 tbsp. mayonnaise
6 oz Pineapple Turmeric Element Shrub
2 tsp. salt
Peel the jicama root. Quality makes a big difference with the jicama, so get one from a store with high-quality produce.
Cut the jicama and apples (unpeeled) into very thin matchsticks. Toss these into a large bowl or gallon storage bag.
Add in the remaining ingredients and toss to combine.
Serve cold
Prep Time: 20m
Cook Time: 10h
Total Time: 10h 20m
Serves: 8
1 tbsp. dry mustard
3 tbsp. smoked paprika
2 tbsp. sea salt
1 tbsp. black pepper
1 tbsp. garlic powder
2 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. liquid smoke
1/3 c liquid, such as beer, cider, broth or water
3 1/2 lb pork butt
Preheat oven to 225 degrees
Mix together all of the spices in a small bowl. This will be your spice rub
Coat the pork liberally on all sides with the spice rub
Sear the pork on all sides in a dutch oven over medium-high heat, finishing with the fat side up
Add 1/3 cup liquid to the bottom of the pot around the pork to deglaze. Mix the liquid smoke into the liquid in the pot just before putting the lid on
Cook, covered, for 10 hours
Let cool for about 20 minutes before pouring out the liquid. Then shred the pork roughly.
Serve immediately or store in an airtight container in the fridge.
This sweet and tangy sauce has just a little heat to it
Prep Time: 5m
Cook Time: 5m
Serves: 6
1/2 c ketchup
1/3 c brown sugar
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. smoked paprika
1 tsp. seal salt (smoked, if you have it)
1 tbsp. worcestershire sauce
1/8 tsp. cayenne pepper
Whisk all ingredients together in a small saucepan over medium heat
Continue whisking while the mixture begins to bubble and thicken
Remove from the heat once the sauce is thick, about 3 minutes
Store in an airtight jar or bottle in the fridge
Try these bright, roasted carrots glazed in our Pineapple Turmeric Shrub, olive oil, sesame oil and lemon juice, garnished with fresh mint and toasted sesame seeds.
Equally delicious are carrots roasted in olive oil and then you add a little of our Lemon Mint Element Shrub & Maple syrup about a minute before you serve them.
Ingredients:
Chicken thighs
Cumin
Olive oil
Salt & pepper to taste
BBQ Sauce:
¼ cup of saved pan juices
2 tbsp Pineapple Turmeric Element Shrub
4 tbsp Spicy Pineapple Ketchup (From @chupsitup)
2 tbsp Curry Mustard (From @sweetfarmkraut)
Instructions:
Marinate chicken thighs with salt, pepper, cumin and olive oil. Line a baking sheet with tin foil and bake for 35 minutes at 350°F. Save pan juices. Finish the chicken on the grill, cooking until golden brown. Set aside.
Brush with sauce and serve.
2 tablespoons miso
4 tablespoons Pineapple Turmeric Element Shrub
1 teaspoon soy sauce
1/8 teaspoon sesame oil
1/2 teaspoon maple syrup
Squeeze of lemon
Recipe/Photo Credit: Casey C. @littlelibations
• 2 oz White Rum
• 3/4 oz Lime Juice
• 1/2 oz Mint Syrup
• 1 bottle Pineapple Turmeric Element Shrub & Club
______________________________________
Shake all but Shrub & Club with ice and double strain into a crushed ice filled glass. Top with Shrub and Club and garnish with a lime wheel.
3/4 oz Pineapple Turmeric Element Shrub
3/4 oz Suze
3/4 oz yellow chartreuse
3/4 oz ginger liqueur (We used @barrowsintense)
Add all ingredients to a shaker with ice. Shake and serve up. Garnish with Pineapple fronds.