Move Over Tonic - There's a new kid in town!
IF YOU LOVE GIN YOU’RE NOT ALONE, and while many of us love a G&T, it’s great to have an alternative.
IF YOU LOVE GIN YOU’RE NOT ALONE, and while many of us love a G&T, it’s great to have an alternative.
From the old world to the new, The Curious Cabinet’s range of award winning Shrub Syrups and Sparkling Shrub Elixirs are set to change the way you drink gin!
So - what is a Shrub Syrup? While the name conjures up the idea of a small woody tree, the product is anything but that! Based on an old colonial American style of drink, they’re a tart, sweet, combination of fruit, sugar and apple cider vinegar.
Pia Cook, Founder of The Curious Cabinet, originally started experimenting with Shrubs Syrups as a non-alcoholic option when she was pregnant. “The deliciously refreshing combination of fruit, sugar and apple cider vinegar gave me the kick that made me feel like I was drinking a cocktail even though there wasn’t any alcohol”.
Little did she know, at the time, how perfectly her Shrub Syrups paired with a range of spirits – especially gin! Once she tried the Rhubarb Shrub Syrup with gin and soda, she knew she was on to something. “I started suggesting it to my customers as an alternative to a gin and tonic, and before I knew it, a romance of the ages developed… Gin & Shrub!”.
“They’re tart and sweet at the same time, so they mirror some of the flavour profiles that tonic provides, however with the added deliciousness of fruit.”
An intriguing alternative for those who want to try something different.
Steeped in history, Shrubs have seen a rebirth internationally over the last decade, being featured on cocktail menus around the world.
Closer to home, The Curious Cabinet has worked on collaborations with two of Victoria’s most highly regarded gin distilleries, Bellarine Distillery and Anther Distillery.
Bellarine Distillery recently featured The Curious Cabinet’s Mandarin Shrub Syrup in their canned, sparkling gin cocktail, The Tarty Ted, a combination so popular it sold-out within a matter of weeks. Owner of the Distillery, Lorelle Warren, commented that “The pairing of Bellarine Distillery’s Teddy & the Fox Gin with The Curious Cabinet’s Mandarin Shrub is a match made in heaven”.
Lorelle also mentions that it “provides a great alternative for drinkers who are tonic averse. The mandarin shrub highlights the citrus profile of the gin and combined with the soda makes for an exceptional cocktail.” They stock the full range of The Curious Cabinet Shrub Syrups in their cellar door and often feature cocktails matching the Shrubs with each of their gins.
Also located in the Geelong region, Anther Distillery have recently featured The Curious Cabinet’s Strawberry Shrub Syrup in a pairing for The Royal Botanic Gardens of Victoria with their Florescence Gin.
Derv McGowan, Founder of Anther, said that “The quality and flavour of the shrubs made by Pia are exquisite and compliment gin perfectly. The Strawberry Shrub has been matched with Florescence Gin which is a perfect complement to a spirit that captures the essence of the Royal Botanical Gardens of Victoria.”
Due to the popularity of The Curious Cabinet’s Shrub Syrups, The Curious Cabinet have also launched our ready-to-drink Sparkling Shrub Elixirs, which can be enjoyed on their own or used as mixers.
Ditch the G&T and start your G&S journey now!
Our Shrub Syrups & Elixirs can be purchased at a variety of stockists and through our online store.
Chocolate & Mandarin Autumn Muffins
A riff on the classic choc/orange combination, these chocolate & mandarin muffins are a curiously delicious treat. The perfect treat for Autumn.
INGREDIENTS
2 cups all-purpose flour
1 cup white sugar
¾ cup chocolate chips
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 egg
3/4 cup plain yogurt
1/4 cup fresh mandarin juice
½ cup milk
1 teaspoon vanilla extract
½ cup vegetable oil
¼ cup chocolate chips
METHOD
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Sprinkle generously with The Curious Cabinet Mandarin Dust.
CREDIT: We tweaked this original recipe by LONESTAR1 to create this delicious treat.
RELEASE THE GODDESS
Nicole at Anther Distillary designed this cocktail to highlight both the Anther Goddess Strength Gin and The Curious Cabinet’s White Peach Shrub. With International Women’s Day approaching and as one of the few female-led distilleries in the industry we wanted something that was both powerful and subtle. The Goddess Strength Gin is a tribute to the strength of women, and women in science in particular, as our boss and head distiller Dervilla McGowan, has a P.H.D in microbiology”.
INGREDIENTS
45ml Anther Goddess Strength Gin
7.5ml Orange Curacao
7.5ml Martini Speciale Reserva Ambrato
30ml Curious Cabinet White Peach Shrub
METHOD
Shake and double strain into a coupe or honeycomb glass with a white grapefruit twist.
Read more about this cocktail & about the use of Shrubs in cocktails, in this article by The Australia Bartender Magazine.
Prawn and Avocado salad with Mandarin
INGREDIENTS
1 cos or butter lettuce
1/2 bunch dill, chopped
1 punnet cherry tomatoes , halved
2 large avocado, halved and roughly chopped
600g cooked king or tiger prawns, shelled
DRESSING
1/4 cup olive oil
1/4 Mandarin Shrub Syrup
2 tbsp apple cider vinegar
1 tbsp dijon or wholegrain mustard
Salt & Pepper to taste
METHOD
In a medium bowl, whisk together olive oil, Mandarin Shrub Syrup, mustard, salt and cracked pepper. Set aside.
In a large bowl toss salad leaves, dill, avocado, tomatoes, red onions.
Just before serving, add prawns and dressing, toss, and place onto a serving platter/bowl.
Drizzle with a few dollops of mayonnaise & sprinkle with mandarin dust.
Enjoy!
CUPIDS' KISS
A delicious valentine themed treat for your sweetheart! Created by Nicole at Anther Distillary and kindly shared with us.
4 fresh raspberries (muddled)
45 mls Anther Florescence gin (collaboration with the Royal Melbourne Botanic Gardens)
15 mls Marionette Liqueur Groiselle
30 mls The Curious Cabinet Strawberry Shrub Syrup
15 mls lemon juice
Muddle raspberries and add other ingredients, shake and double strain into a glass, garnish with edible flowers.
Mandarin Sour
A delicious twist on the traditional Sour, created by Nicole at Anther Distillary.
45 ml Anther Dry
15 ml Marionette Orange Curacao
30 ml The Curious Cabinet Mandarin Shrub
10 ml fresh lime juice
Shake with ice and double strain into a coupe glass with a Rosemary Spray a rim of The Curious Cabinet Mandarin Dust.
SPARKLING SHRUB ELIXIRS - drink on their own or use as a mixer
Welcome to The Curious Cabinet’s Sparkling Shrub Elixirs range.
Delicious on their own or mixed with a spirit, these beauties are a convenient, sophisticated and super refreshing drink to have on hand. They’re tart. They’re sweet. They’re delicious. Try them. We dare you.
Here is a snapshot of our range, and some delicious serving suggestions.
SPARKLING STRAWBERRY SHRUB ELIXIR
Drink me on my own or add a splash of gin for extra intrigue.
SPARKLING STRAWBERRY PALOMA
For an enticing alternative to a Paloma, pour Sparkling Strawberry Shrub over 60ml tequila, a squeeze of lime juice and lots of ice. Garnish with strawberries, lime wheels and a pinch of salt.
SPARKLING DARK CHERRY SHRUB ELIXIR
Drink me on my own or add a splash of gin for extra intrigue.
DARK & STORMY FOREST
For an enticing alternative to a Dark & Stormy, add 45ml dark rum to a tall glass filled with ice. Top with Sparkling Dark Cherry Shrub. Garnish with lime wheels.
SPARKLING RHUBARB SHRUB ELIXIR
Drink me on my own or serve me with lots of ice, garnished with mint Rosemary.
SPARKLING RHUBARB & GIN SPRITZ
Pour Sparkling Rhubarb Shrub over 45ml of gin and lots of ice. Garnish with mint, strawberries or rosemary.
SPARKLING MANDARIN SHRUB ELIXIR
Drink me on my own or add a splash of gin for extra intrigue.
SPARKLING MANDARIN & BOURBON
Pour Sparkling Mandarin Shrub over 45ml of bourbon and lots of ice. Garnish with mint.
Scones and Jam
Our family loves freshly baked scones with lots of jam and cream as an indulgent morning or afternoon tea. How about yours?
Here’s our favourite recipe by the Country Women’s Association. We’ve tried lots of recipes, and this is now our go-to.
INGREDIENTS
4 cups Self Raising Flour
300ml of cream
300 ml Milk
Pinch of Salt
1 teaspoon sugar
Jam for serving, we suggest our Rhubarb & Strawberry Jam, Rhubarb and Ginger Jam, Strawberry & Pepperberry Jam or Chocolate & Bourbon Cherries.
METHOD
Sift flour (very important), add other dry ingredients, add cream and milk to dry ingredients and mix to make a soft dough using a knife not a spoon. Place on a lightly floured board and pat out to a thickness of about 2.5cm. Cut with a floured scone cutter. Do not twist the cutter when removing, straight up and down is the go! Push left over dough together and lightly knead are cut remaining scones until all dough is used. Place on a lined baking tray and bake in a hot oven (225 degrees fan forced) for about 12-15 minutes until they are golden on the bottom and top. Serve with lashings of jam and whipped cream! Enjoy
** This recipe can be altered to be gluten free by replacing the Self Raising Flour with Gluten Free SR Flour AND 1 teaspoon of Xantham gum. Add dry ingredients as above.
FUN DRINK OPTIONS FOR MUMS TO BE - YOU DON’T HAVE TO MISS OUT!
Pia was pregnant when she first discovered Shrubs, and decided to start the business!
“ORDER NOW WITH “NEWMUM” DISCOUNT CODE FOR 10% OFF”
Are you pregnant or breastfeeding & sick of missing out on cocktails when out with friends? The Curious Cabinet Shrub Elixirs are alcohol free & deliciously sophisticated.
It was during her own pregnancy that the Founder of The Curious Cabinet, Pia Cook, first discovered the curious world of Shrubs. It was the festive season, and she was sick of missing out on the delicious drinks everyone was having around her.
Pia read about Shrubs in a magazine. The combination of fruit, sugar and apple cider vinegar sounded super appealing to her pregnant tastebuds, so she decided to try making some for herself. Once she discovered these sweet, tart and super refreshing concoctions, she was hooked. They gave such a great kick, without the alcohol, and were so different from anything else she had tasted, she decided to perfect her own recipes and share these beauties with the world.
Strawberry Shrub & Ice Cream Float
One for the kids (and adults!). A delicious twist on a spider, with a twist of the curious.
INGREDIENTS
1 shot The Curious Cabinet Strawberry Shrub Syrup
5 shots soda water
Vanilla Ice cream
METHOD
Combine Stawberry Shrub with soda water in a glass.
Top with ice cream, and gently stir with a straw.
Watch the delicious bubbles fizz to the top.
Garnish with a strawberry and a straw and spoon.