Aconcagua

• ¾-1 ounce Shrub Drinks Loquat Shrub
• 2 ounces Peruvian Pisco Portón
• Juice of ¼ fresh lemon
• Dash Angostura Bitters
• Swath of lemon peel

Combine the first three ingredients in a cocktail shaker with ice. Shake well. Strain into chilled coupe or chilled old fashioned glass—over big ice, if desired. Garnish with slab of lemon peel twisted to release oils and dropped into glass.

Click here for printable version of the recipe.

Loquatomy

• ¾-1 ounce Shrub Drinks Loquat Shrub
• 2 ounces Caña Brava Panamanian Rum (or other light rum or rhum agricole)
• 2 dashes Orange Bitters
• ¼ fresh Lime, squeezed, then dropped into shaker
• Orange wheel, or swath, garnish

Combine the first three ingredients in a cocktail shaker with ice. Shake well. Strain into chilled old fashioned glass. Garnish with orange wheel or swath of orange peel twisted to release oils and dropped into glass. Serve up or over ice, as you like.

Click here for printable version of the recipe.

Loop 410 Whiskey Sour

• ¾ -1 ounce Shrub Drinks Loquat Shrub
• 2 ounces Buffalo Trace Kentucky Bourbon
• ¼ fresh Lemon, squeezed, then dropped into shaker
• 1 sprig fresh Mint

Combine first three ingredients in a cocktail shaker with ice. Shake well and strain into chilled old fashioned class.  (Big ice cube optional.) Add a bruised sprig of mint.

Click here for printable version of the recipe.