Blueberry shrub pisco sour cocktail is a pickle twist on the classic Peruvian pisco brandy sour cocktail using a blueberry shrub syrup drinking vinegar infused with fresh lemon, thyme, coriander and cinnamon, flavoured with low GI cane sugar and preserved with coconut vinegar. This is a gorgeous mauve coloured dessert cocktail that uses a real free range organic egg to add a rich smooth creamy texture and mouthfeel and a…
Pickle Cocktails | Seasonal Cocktails | Syrups | Bitters/ Shrub syrups | Drinking Vinegars/ Sustainable Spring recipes
