Best Sweet Bay Peppercorn Shrub Recipes
LOW-ALCOHOL FRENCH 75
This big, bright take on the French 75 skips the bubbly classic's gin or cognac, instead adding sweetly herbal, lower in A.B.V., blanc vermouth. Serving it up and over ice in a Collins glass is a nod to how early French 75s were served. (The ice continues to dilute the drink as you sip.) Or serve up in a Nick and Nora or coupe.
Provided by Rebekah Peppler
Yield 1 cocktail
Number Of Ingredients 6
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.
NONALCOHOLIC FRENCH 75
Pull out your finest coupe or Nick and Nora glass for this tart, nonalcoholic take on the French 75, ideal for nondrinkers and those taking a night (or week, or month, or year) off drinking. The key to the drink's complexity is in the sweet bay-peppercorn shrub, a rich-in-flavor, make-ahead base that lasts, stored in the refrigerator, up to one month.
Provided by Rebekah Peppler
Yield 1 cocktail
Number Of Ingredients 7
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.
CLASSIC FRENCH 75
Drinkers who know and love the French 75 have strong personal preference on whether to use gin or cognac as the base. This classic recipe offers both options. Pour what you like, or, if you're on the fence, let season or mood determine your choice. Gin tends toward a cleaner, more botanical, refreshing drink, ideal for warmer weather drinking; cognac lends heft and weight, especially great in cooler weather.
Provided by Rebekah Peppler
Yield 1 cocktail
Number Of Ingredients 6
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.
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