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Last night Angela and I had the incredible honor to receive the inaugural @ifmaworld @specialtyfoodassociation “food service innovation” award 🥇 for our honeydew jalapeño shrub & club along with @angkorfoods for their lemongrass cooking paste. Thank you 🙏 for inviting us to be part of an event filled with legends in the industry.
Happy Friday shrub fans! - Wanted to give a shout out to my good friend Eric (@quixologist) who runs the show over at @modernbarcart and hosts the @modernbarcart podcast. We were his guest in episode 9 almost a year ago and episode 99 just dropped yesterday. Eric has done an incredible job of educating (at least me) on so many different aspects of the industry. I personally love his “foundation” episodes where he will do deep dives into things like “ice”, or specific spirits. We have included the link to this weeks episode in our profile so you can go check it out ⤴️. - ALSO - they are running a special this month - 10% off all orders for ALL products available through their website (modernbarcart.com) - including all of our shrubs, bitters and even negroni soap. - Take a listen to this weeks episode on “bubbles” for the coupon code. - The drink featured at the beginning of this weeks episode is a batched cocktail called the “shrub mule” - our ginger lime shrub, @modernbarcart aromatic bitters and local vodka from our good friends in Frederick, MD (@mcclintockdistilling).
Happy #cinqodemayo 🙌 ! Here is the cocktail 🍹 version of the #spiritfree drink we posted on Wednesday inspired by the edible flowers of the Eastern Redbud tree. This one uses a locally made smoked apple brandy from @baltspiritsco reminiscent of mezcal but on the sweeter side. - In the spirit of it all - 1 1/2oz smoked apple brandy (@baltspiritsco) 3/4 oz Lemon Mint Shrub (@elementshrub) 3/4 oz house made sugar snap pea syrup* 1/4 tsp @10thavenuetea matcha 1 dropper Iki Japanese bitters (@modernbarcart) 1 egg white - To prepare, shake all ingredients (minus egg white) in a cocktail shaker with ice. Then strain and discard the ice, add the egg white, and shake vigorously without ice for 30 seconds. Strain into a stemmed cocktail glass, and garnish with a sugar snap pea boat and Eastern Redbud blossoms. - *Sugar snap pear syrup: - 1️⃣ Muddle 8oz sugar snap peas in a sauce pan 2️⃣ Add 1 cup sugar + 1 cup water 3️⃣ Simmer for 10 minutes 4️⃣ Blend and double strain