Pineapple Shrub Cocktail

Photo and recipe by Tarquin Melynk of Culinaire


60 ml Alberta Premium Dark Horse Rye

20 ml Fresh squeezed Lime Juice

10 ml Purely Pineapple Thai Chili

15 ml Gommé (2:1 Rich Simple Syrup)

A dash each of Dillon's Pear Bitters and Scrappy's Chocolate bitters (pear to enhance vibrant fruit notes and chocolate to give a malty dry finish to temper the brightness of this drink)


Combine in shaker, add ice, give it a vigorous 10 second shake and strain over ice in a rocks glass.

I usually prepare a dehydrated pineapple and espellette chili pepper kosher salt half rim (that's an idea for another day). A kosher salt half rim is a nice touch. The saline helps balance the flavor of the drink. To apply salt, use a sliced lemon and rub exposed fruit on glass, then gently roll wet surface through salt.


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