Made with organic apple cider vinegar, these gut healthy shrubs are perfect for craft cocktails, digestive health, and creative cooking. Fresh fruit and herbs are cold macerated with organic sugar and then soaked in organic apple cider vinegar to create a delightfully refreshing concentrated shrub. These shrubs are meant to be diluted.

 HOW TO USE | Try making an invigorating “soda” by adding a splash to a glass of sparkling water. You can also add shrub to your favorite cocktail recipe for a lively punch of flavor, you can even use this flavored drinking vinegar for a quick and tasty vinaigrette. We suggest refrigeration after opening.

8oz glass bottle 

|| ABOUT THE BITTER GINGER ||

The bitters that I produce are extremely small batch and crafted in Big Sur, CA. My passion for bitters was born from the need to push the bar program at Sierra Mar at Post Ranch Inn to new heights. The food at Sierra Mar is driven a a hyper local consciousness and an eye for flavor and distinction, and as the bar manager I was eager to find ways to have the craft cocktails served mirror the focus of the food. One of those explorations in flavor let me to take a look at mass produced bitters like Peychaud’s and Angostura and find a way to change both the carbon footprint and the customization of this classic cocktail seasoning. Living on a citrus ranch on a mountain top in Big Sur with a small group of clever & crafty neighbors has given me access to some of the freshest ingredients, herbs, and even honey comb. I look for opportunities to customize and collaborate on bitters flavors.

All citrus is from Apple Pie Ranch in Big Sur, Ca. Any ingredients not grown on the ranch or in our garden are sourced organically. No dye is added to alter the color of the bitters, each bottle genuinely reflects the amalgamation of its ingredients. I believe that quality fresh ingredients take this classic cocktail seasoning to new heights by bringing out the brightness of each flavor combination.