White Peach Blossoms in Kyoto
5 parts chilled pre-brewed Kyoto tea by The Tea Nomad (Or a Japanese style tea with floral tones)
1 part The Curious Cabinet White Peach Shrub Syrup
2-3 dashes Angastora Orange Bitters per serve
Pre-brew your selected tea and allow it to chill. Pour into a jug with The Curious Cabinet White Peach Shrub Syrup. Stir with ice to chill. Serve strained into a coupe glass, or with ice in a tall glass. Garnish with flowers from the tea.
TIP: Make a big bottle of this and keep it in the fridge (as seen below) so you can serve it any time! For the bottle below we used 100ml Shrub Syrup to 500ml of pre-brewed tea.
Spiced Apple, Ginger and Rhubarb Cider
A wintery delight, sure to spice up your spirits on a chilly afternoon or evening.
INGREDIENTS
2 shots ginger beer
2 shots non-alcoholic apple cider
1 shot soda water
Freshly sliced apple and ginger, along with Rosemary and Cinnamon quills to garnish.
METHOD
Fill a glass with ice. Add all ingredients. Stir. Add garnishes and serve.
Sparkling Strawberry & Bitters
A super refreshing drink, perfect for when you don’t want to have alcohol, but you still want something with a kick.
INGREDIENTS
5 shots soda water
Angastora Bitters
1 sprig of mint
METHOD
Fill a glass with ice. Add Shrub Syrup, soda water and bitters. Stir. Garnish with a sprig of mint.
Rhubarb & Ginger Iced Tea
Loose leaf tea / 2x tea bags (We recommend Green Tea with Rose, but encourage you to experiment with any of your favourite herbal or black teas).
3 slices ginger
2 slices lemon
Ice
Prepare a strong pot of tea of your choice. Half fill with boiling water and steep for 15 minutes. Top your tea pot with ice to cool and dilute.
Place more ice into serving glass. Strain chilled tea over the ice and add ginger, lemon and Rhubarb Shrub Syrup. Stir and serve.
NOTE: You can use any flavour of Shrub Syrups. Combine them with herbs/fruits to your taste.
Dark Spiced Cherry
A curiously complex and delicious mocktail.
RECIPE
1 shot The Curious Cabinet Cherry Shrub Syrup
4 shots soda water
1 shot Seedlip Spice 94
METHOD
Fill a glass with ice. Add Shrub Syrup, soda water and Seedlip. Stir and serve.
Garnish with rosemary.
ALCOHOLIC VERSION
You could add one shot of gin to this if you wanted to make it alcoholic.
Rhubarb Ajo Blanco Sauce with Roasted Vegetables
Thank you to the amazing @andanin for sharing this recipe with us.
SAUCE INGREDIENTS
4 tsp. The Curious Cabinet Rhubarb Shrub Syrup
3/4 cup blanched almonds
2-3 garlic cloves
1/2 cup extra-virgin olive oil
Flaky sea salt
2-3tbs Currants
White wine (Chardonnay works well)
METHOD
Combine currants with 2tsp of The Curious Cabinet Rhubarb Shrub Syrup & enough white wine to cover. Allow to soak for at least 1 hour.
Toast 1/4 cup almonds, set aside for garnish.
Sauté dutch carrots/asparagus/broccolini etc with garlic, butter & the liquid from currants.
Blend garlic, oil, 2 tsp of The Curious Cabinet Rhubarb Shrub Syrup, 1/2 cup almonds, and 1/2 cup hot water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
Pour generously over vegetables, garnish with soaked currants & toasted almonds.
Strawberry, Spinach, Fetta & Walnut Salad
INGREDIENTS
5 cups baby spinach (washed)
1/2 cup mint leaves, removed from stalks
2 cups strawberries halved and green tops removed
1/2 cup crumbled feta cheese
1/4 cup toasted, diced walnuts
DRESSING
1/4 cup olive oil
1/4 cup Strawberry Shrub Syrup
2 tbsp balsamic vinegar
METHOD
In a large bowl toss the spinach, mint, strawberries and walnuts.
In another small bowl whisk together all dressing ingredients.
Pour over the salad ingredients; toss to combine.
Sprinkle the feta over the top of salad.
Serve immediately.
Rhubarb, Apple & Ginger Gin Spritz
1 1/2 shots The Curious Cabinet Rhubarb Shrub Syrup
1 shot gin
6 shots soda water
2 thin slices fresh ginger
4-5 thin slices of apple to garnish
Fill a large wine glass with ice. Add Shrub Syrup, gin and soda water. Garnish with ginger and apple. Serve.
NON-ALCOHOLIC VERSION
For non-alcoholic, just remove the gin and add an extra shot of soda water.
Rhubarb, Gin & Soda
INGREDIENTS
1 shot gin
4 shots soda water
1 sprig of rosemary to garnish
METHOD
Fill a glass with ice. Add Shrub Syrup, gin and soda water. Stir. Garnish with a sprig of rosemary.
Mandarin Mojito
A super refreshing cocktail that packs a punch.
8 mint leaves
3 shots soda water
2 shots white rum
Mint for garnish
Muddle mint leaves, rum and shrub syrup in a tall glass. Top with crushed ice and soda water. Stir well. Garnish with fresh mint.