This cocktail is another one from our brand ambassador, Chad Robinson. Chad created a shrub to give this cocktail a little extra "zang". A shrub, for those not informed, is a cocktail base made of vinegar, which brings the needed acidity into the drink in lieu of the usual citrus. This cocktail tends on the less-sweet side, not quite savory, and is a perfect compliment to shellfish like oysters and shrimp.
2 oz Mosby's spirit
½ oz Manzanilla sherry (I used Lustau)
½ oz pear shallot shrub*
Combine all ingredients in a shaker of ice, strain into a rocks glass and enjoy. Ice optional.
*Pear shallot shrub
4-6 large Bartlett pears
½ shallot bulb
16 oz Turbinado sugar
8 oz white balsamic vinegar
Coarsely chop the pears after removing the stems. Cover the pears in the 16 oz of turbinado sugar. Allow the mixture to sit in a sterilized jar for 24 hours.
Mince half a shallot bulb and mix with the pears in the syrup. Let the mixture sit for another 12 hours. Strain out the solids and add the white balsamic vinegar with the syrup. The shrub is good for up to 3 weeks.
I hope you get a chance to make it and enjoy the results.
Recipe courtesy Chad Robinson.