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.

YUZU SOL SHRUB Drinking Vinegar

Fabulously fragrant, yuzu fruit takes center stage when lined up with its lemon and grapefruit cousins, and its distinct flavor lends libations a measure of tartness with a floral whisper. Add to Joe Penney's Gin, lemon juice and a ginger beer for an afternoon refresher.

• This product is recommend to be refrigerated. 
• Ingredients: Filtered water, raw apple cider vinegar, brown sugar, lime juice, yuzu puree (water, cane sugar, yuzu juice, lemon juice concentrate, key lime juice concentrate, tangerine juice concentrate, citric acid, natural flavors), fresh ginger

 Yuzu Mule

In a tumbler with ice, combine:
1 shot Joe Penney's Gin
1 shot Yuzu Sol Shrub
½ shot lemon juice
Stir, pour into a colins glass & top off with ginger beer
Garnish with a half lemon wheel