I've been struggling with the purpose (and use) of my apricot thyme shrub. Like pickling and other methods of preserving, it seems like a great way to use fruit when you have home-grown abundance, but is questionably writer when using store-bought produce. Here is one recipe that might make me think otherwise. As a background element, shrub adds brightness without citrusy acidity.
Your mother was a hamster
2 oz gin (I used Botanist)
.25 oz st germain
.25 oz apricot thyme shrub
Stir all ingredients over ice and strain.
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