.75 oz Blueberry Thyme Shrub
.5 oz St Germain
.5 oz Lemon Juice.
1 oz Spring Water
Barspoon Berechovka
Inspired by a recipe on the Cure bar website I decided to make some shrubs last week. I made 3 takes on the blueberry shrub featured here. The three varieties I made were Blueberry-Cucumber (to use in a Cure recipe), Blueberry-Thyme (cause blueberries and thyme go well together), and Blueberry-Lavender (cause well, I just like lavender). This means a lot of purple drinks in the next few days... but I'll try and spread em out.
I really like the concept of shrubs since the vinegar gives a drink a different dimension. As a plus they work really well in citrus style recipes. Using the blueberry thyme shrub I modified the recipe for spiked blueberry-thyme lemonade from organic shaken and stirred. The changes I made to the recipe were that instead of .75 oz of simple syrup I used the shrub, I removed the thyme / blueberry muddle step and I used some berechovka since I ran out of yellow chartreuse.
The drink's nose begins with a hit of thyme with a slight vinegar backing. The taste is predominantly blueberries and lemon. Thyme and a slight honey / herbal flavor kicks in at the end. Overall the lemon juice and the vinegar combine for a perfect lemonade pucker. The only concern with this drink (and a lot from organic shaken and stirred) is that it is a bit sweet / syrupy. Next time I may put it on ice (ran out of ice or I would of), add a pinch of salt, or play w/ the shrub/lemon levels a bit to lower the sweetness level.
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