Making shrubs is easy, and it is a great way to preserve seasonal fruit or use up a surplus of produce. Tomatoes, cucumbers, chile peppers, beets, stone fruits, citrus, and berries all make wonderful options that can be spiked with alcohol to make great cocktails. Find more shrub recipes from our Early Summer 2021 issue.
Red Chile, Honey, and Lime Shrub
- 2 limes halved
- 3/4 cup apple cider vinegar
- 1/2 cup sugar
- 1/3 cup honey
- 1 dried red chile pepper destemmed, seeded, and crushed
- In a medium saucepan, bring all ingredients to a boil. Reduce heat and simmer until slightly reduced, about 8–10 minutes. Let cool, then strain into a jar. Cover and chill for at least 2 hours and up to 48 hours.
- 2 ounces tequila reposado we use Five Ducks from Little Toad Creek
- 1 1/2 ounces Campari
- 1 1/2 ounces Red Chile Honey, and Lime Shrub
- 1/2 ounce fresh lemon juice
- 1/2 ounce fresh lime juice
- Lime wedge for garnish
- Combine tequila, Campari, shrub, lemon juice, and lime juice in a cocktail shaker with ice. Shake until frosty, about 30 seconds. Strain into rocks glass filled with ice and garnish with a lime wedge.