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Shrubarita

The Shrubarita is a bold and unique cocktail that brings together the smoky flavors of mezcal with the earthy sweetness of a maple beet shrub and the bright tang of lime juice. Finished with a maple syrup rim coated in a salt and pepper mix, this drink offers a delicious balance of savory, sweet, and smoky flavors. It’s a perfect cocktail for adventurous palates and mezcal lovers alike.

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Shrubarita

Shrubarita

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: fall, fall cocktails, fall mezcal cocktails, Lime Juice, maple, maple beet shrub, maple syrup cocktails, mezcal
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.75 ounces mezcal
  • 0.75 ounce maple beet shrub
  • 0.25 ounce lime juice
  • 0.5 ounce maple syrup for rimming
  • 1 teaspoon salt for rimming
  • 1 teaspoon black pepper for rimming
  • Lime wheel for garnish

Instructions

  • Pour the maple syrup onto one small plate. On a second plate, mix the salt and black pepper.
  • Dip the rim of a rocks glass into the maple syrup, then gently shake off any excess syrup. Next, dip the rim into the salt and pepper mixture to coat.
  • In a cocktail shaker, combine the mezcal, maple beet shrub, and lime juice with ice. Shake vigorously until well-chilled.
  • Strain the drink into the prepared rocks glass.
  • Garnish with a lime wheel for a bright, citrusy finish.
  • Serve immediately and enjoy the smoky, sweet, and tangy flavors of the Shrubarita!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Shrubarita offers a complex blend of smoky mezcal, earthy-sweet maple beet shrub, and the tang of lime. The maple syrup and black pepper rim adds a savory-sweet touch, enhancing the depth of flavors in the cocktail. It’s a bold and intriguing drink with layers of flavor that’s perfect for mezcal enthusiasts looking for something different.

Shrubarita
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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