PREP TIME: 30-40 mins. SERVINGS: Multiple

Shrubs are a big part of the botanical cocktail trend. Try some of our variations to elevate your mocktail and cocktail mixes this summer.


AP Summer Berry Syrup + 2 cups Mixed Berries (strawberries, raspberries, blueberries) + Tarragon & Basil + 1/4 cup Red Wine Vinegar +1 cup Water + Splash of Balsamic Vinegar

  • AP Wild Irish Elderberry Syrup + 2 cups Fruit (apricot, mango, mandarin - one or a mix of all) + Peppercorns & Sage +1/4 cup Cider Vinegar +1 cup Water

  • AP Spiced Berry Syrup + 2 cups Fruit (blackberries, fig, plum - one or a mix of all) +Rosemary & Bay Leaves + 1/4 cup Red Wine vinegar + 1 cup Water + Splash of Balsamic Vinegar

  • AP Wild Irish Rosehip + 2 cups Fruit (mix of oranges and cherries) + Nutmeg & Lemon Peel + 1/4 cup White Wine Vinegar +1 cup water


1. Warm contents of bottle of syrup with water in a medium saucepan over low heat, add fruit, and then simmer on a medium heat.

2. When the mixture starts to bubble, stir in *vinegar and bring the mixture down to a simmer.

3. Strain out fruit (serve it over yoghurt or ice cream), pour the shrub into a jar and keep in the fridge.

For drinks, fill a glass with ice, pour in a splash of shrub, top with sparkling water, prosecco. or a shot of spirit if you prefer.

*You may add some Maple Syrup to taste if the mix is too tart.

Shrub will keep refrigerated for a couple of months.