A ginger shrub brings the ginger forward with blackberry highlights mixed with the aroma of fresh mint garnish. A pleasingly bright, tangy finish refreshes on a hot summer afternoon.
Course: Beverages, Cocktails
Author: Kayla Purcell
For the Drinks:
12wholeblackberriesplus more for garnish (about 2.5 ounces)
6ouncesGinger Honey Shrubrecipe above
2ouncesfreshly squeezed lime juice 2 plump limes, plus more for garnish
For the Garnish:
copper mugs or 8 ounce glasses
4(6-inch)strawsor longer straws trimmed
Prep Garnishes: Gently twist the straw to thread through the middle of the blackberry. Use your fingers to press the pulp out of the straw, if desired. Make a small cut in the middle of a lime slice and thread it under the blackberry--this will rest on the top of the mug. Pinch a small section of mint with enough stem to poke between the blackberry and lime, as shown in the photo. Set aside.
Fill mugs or glasses 2/3 full with ice, crushed or cubed, it's your choice.
Mix: In a shaker or mason jar, muddle blackberries to release juices. Add the ginger shrub, rum, lime juice, and club soda. Stir well and pour over ice in mugs (do not strain).
Garnish with prepped straws and serve.
TIP: We don't strain the blackberry pulp out of it because these tidbits of fruit are a delicious reward at the bottom of the mug~a bonus.For self-serve: Pour finished drink in to a pitcher with 1 cup of ice.Make ahead: The blackberries, shrub, rum and lime juice can be mixed ahead and refrigerated. Add the club soda just before serving.To make this drink non-alcoholic: Increase the shrub by 2 ounces (total of 8 ounces) and the club soda by 4 ounces (total of 12 ounces) to replace the rum.