Sweet Bay Peppercorn Shrub Recipes

LOW-ALCOHOL FRENCH 75

Steps:

• In an ice-filled shaker, combine the vermouth, shrub and lemon juice. Cover and shake vigorously until well chilled. If serving over ice, fill a Collins glass with ice and strain the cocktail into the glass. If forgoing the ice, strain into a Nick and Nora or coupe glass. Top with Champagne and finish with the lemon twist.

CLASSIC FRENCH 75

Steps:

• In an ice-filled shaker, combine the gin or cognac, lemon juice and simple syrup or shrub. Cover and shake vigorously until well chilled. Strain into a Champagne or coupe glass and top with Champagne. Finish with a lemon twist.

BASQUE COUNTRY

Steps:

• Fill a lowball glass with ice. Add the sweet vermouth and cider, stir gently to combine. Thread a skewer with an orange half wheel, a few olives and a Guindilla pepper, and garnish.

NONALCOHOLIC FRENCH 75

Steps:

• In an ice-filled cocktail shaker, combine the Sweet Bay-Peppercorn Shrub, lemon juice and bitters, if using. Cover and shake until well chilled. Strain into a Nick and Nora or coupe glass, and top with soda water and tonic. Finish with the lemon twist.

SWEET BAY-PEPPERCORN SHRUB

Steps:

• Place the citrus peels in a medium bowl or a large jar. Add the sugar, peppercorns, salt, thyme, cloves and bay leaves.
• Use a muddler or the end of a rolling pin to muddle the mixture together, working the sugar mixture into the peels until the peels begin to express their oils and start to turn slightly translucent. Set aside at room temperature for at least 6 hours or overnight. Much of the sugar should be dissolved, and the citrus peels will be mostly translucent.
• Juice the reserved lemons and grapefruit. (You should have about 1¼ cups juice.) Add the juice to the mixture and stir (or cover and shake the jar) until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids and transfer to an airtight container. The shrub can be stored, in the refrigerator, for up to 1 month.