Easy Shrub recipe for most fruits

  • 4 cups of fruit
  • ½-1 cup of sugar
  • 1/2 – 1 cup Apple Cider Vinegar
  • In a bowl combine fruit and sugar. Stir, cover and refrigerate for 24-48 hours stirring occasionally. When a syrup forms – put in blender and puree. Press through a fine metal sieve – pushing the pulp down to get the maximum amount of liquid. Add the Vinegar and then it can be stored in the fridge for a couple months. I alter the amounts of sugar and vinegar depending on the fruit that I am using. A little more for the tart huckleberry, a little less for the fresh picked strawberries. You can also use different vinegars to make it more unique. My other favorites are Fig Vinegar and Champagne vinegar. If all else fails pick your fruit and google that fruit followed by shrub recipe and you should find something!

Limoncello Loon Lightning Lemon Drop

In a cocktail shaker muddle basil with ½ ounce lemon juice.  Fill with ice, add the vodka, and triple sec. Shake well. Take a lemon wedge and rub the top edge area of the martini glass. Dip the edge into superfine sugar. Pour the drink into the sugar-rimmed martini glass. Garnish with a lemon slice. Enjoy!

Blackberry Mint Mule Recipe

This is a fantastic addition to your summer recipe collection!

Blackberry Mint Mule

2 oz Blackberry Loon Lightning

1 oz Lime simple syrup or Trader Joes Jalapeno Limeade

2-4 oz Ginger Beer

4-6 Spearmint sprigs

 

To make simple syrup: mix equal parts sugar and water, bring to a boil or until dissolved and cool. Add fresh lime juice to taste (I added 1 cup lime to ½ cup simple syrup) OPTIONAL: add a couple jalapenos for a spicy kick. Stir well, strain and refrigerate.

For cocktail:

Put lime simple syrup in a cup, muddle 2-4 mint sprigs at the bottom, top with Blackberry Loon Lightning and Ginger Beer to taste. Garnish with more mint

Rhubarb French 75

Rhubarb French 75

  • 2 ounces – 2 Loons Distillery Gin
  • 2 ounces rhubarb simple syrup
  • 1 ounce fresh lemon juice or more to taste
  • 3 oz Prosecco
  • Make the rhubarb syrup:(recipe below)
  • Make the cocktail. Put Gin, Rhubarb syrup and lemon juice into a cocktail shaker. Add plenty of ice and shake hard for 30 seconds.
  • Strain into two rocks glasses filled with crushed ice. Top with Prosecco

Rhubarb Simple Syrup

Makes about 1 cup

2 cups fresh or frozen rhubarb cut into disks

1/2 cup sugar

1/2 cup water

put all the ingredients into a medium pot and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot. Strain through a fine sieve into a measuring jug. Leave the fruit to drain for a few hours and then use a funnel to transfer to a bottle or other suitable container. Keep in the fridge for up to four weeks.

 

Notes

To make this into a Rhubarb Gin Fizz pour into a tall glass filled with ice and top with soda water. .

New Spring themed cocktail – Kiwi Cucumber Gimlet

  • 2 ounces 2 Loons Distillery Gin or Vodka
  • 4-5 slices cucumber
  • 1 lime juiced
  • 2 ounces Kiwi simple syrup (see recipe below)
  • 1 cup ice – to shake with

In a cocktail shaker add in all ingredients (except ice), gently muddle cucumber, fill with ice shake really well – strain into tall glass! Cheers!

Kiwi Simple Syrup

Peel 3 Kiwis and cut in slices bring to a boil with 1/2 cup sugar and 1 cup water. 

Cook 15 minutes, cool and strain.