I sat down with the intention of writing and posting about another Shrub recipe. One I was pleased with and wanted to share. However, the photos weren’t in iPhoto. And, well, not on the camera. I know I shot them. I remember looking at them.. but alas, no photos. I hate to admit that all signs seem to be pointing at the fact that I probably deleted them.
So take two. The Backsaw.
This is another of the Shrub-based cocktails that I’ve been playing with. This one was a winner for me. The Lemon Shrub bites through the rich sweetness of the Rye with a nice balance of sweet and sour. The smell of the shrub might be shocking for some on the nose at first but it mellows out once the drink sits for a bit.
No garnish is necessary, however candied lemon peel might quite well here.1-1/2 oz Rye Whiskey (Old Overholt is used here)
1 oz Extra Dry Vermouth
1/2 oz Lemon Shrub
2 dahses of Angostura Bitters
Combine all ingredients over ice. Stir and strain into either a cocktail glass or wide rocks glass. Served up.
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