Our shrubs are crafted in the Grand Lodge Fermentation Chamber starting with the centuries-old Orleans method of vinegar making, using Edgefield wines and ales. Fresh fruits, herbs and simple syrup are added to create unique flavors, making these shrubs delicious in cocktails, mocktails, vinaigrettes and gastrique.
BLOOD MOON SHRUB Drinking Vinegar
The familiar, old-time flavor of sarsaparilla mingles with the sweet tang of blood orange in this fermented concoction that is at once modern and nostalgia. Add a splash to sparkling water or combine with Three Rocks Rum & vanilla ice cream for a rum-root beer float with a surprise of citrus. Blood Moon Shrub is a seasonal shrub starting in January.
- This product is recommend to be refrigerated.
- Ingredients: Filtered water, raw apple cider vinegar, sugar, brown sugar, blood orange puree, pure orange oil, sarsaparilla concentrate (natural and imitation flavors, caramel color, Alginate (a derivative of seaweed), water, citric and ascorbic acid (vitamin c), natural quillaia preserved with sodium benzoate).
Blood Moon Risin’
In a tumbler, combine:
1 shot Joe Penney’s Gin
½ shot Blood Moon Shrub
½ shot lemon
¼ shot simple syrup
2-3 dashes Angostura Bitters
Stir & strain over ¾ ice-filled bucket
Garnish with orange peel & cinnamon stick
Mocktail
In a colins glass, combine:
1 shot Blood Moon Shrub
1 shot fresh orange juice
Equal parts 7Up & soda water
Garnish with orange peel & cinnamon stick
