Posted on

Black Shadow Sangaree

Not to be confused with sangria, the sangaree is essentially a single-serving punch which features rich flavors and colors perfect for a chilly evening. Spiker’s Black Currant shrub contributes deliciously deep, berry-rich flavor to the spirits, and also adds to the depth of color. Sip slowly (this is high proof), and enjoy.

Black Shadow Sangaree

Ingredients

  • 2 ounces Tawny Port wine chilled or room temperature
  • 1/2 ounce Spiker's Black Currant shrub
  • 2 ounces dark rum
  • 1 ounce brandy
  • 1 thin lemon wedge optional

Instructions

  • In a cocktail shaker half-filled with ice, add the dark rum or brandy and the Spiker's Black Currant Shrub. Shake vigorously for approximately 20 seconds.
  • Strain the mixture into a Gibson-style glass or martini glass.
  • Slowly pour the tawny port into the glass, and gently stir with a bar spoon. If desired, add a tiny squeeze of fresh lemon juice and garnish the glass with a lemon peel twist.
Posted on

Dark and Stormy

When the weather turns dark and stormy, this drink is the ideal companion. Dark rum combined with a spritzy, high-octane ginger fizz and a splash of lime warms you up and quenches your thirst at the same time.

Although standard recipes call for ginger beer, it’s not always easy to find a brand with enough of a kick. That’s why Spiker’s Ginger Bite shrub is the perfect stand-in. You can add as much or little of it as you like to get just the right amount of ginger power without diluting the beverage overall.

Start with two ounces of dark rum, and vary the amount of “fizz” based on your personal tastes: anywhere from three to five ounces is a good target.

 

 

Dark and Stormy

Ingredients

  • 2 ounces dark rum
  • 3 ounces seltzer or your own Soda Stream carbonated water
  • 1/2 ounce fresh lime juice
  • 1 ounce Spiker's Ginger Bite Shrub

Instructions

  • In a highball glass filled with ice, add the rum, lime juice, and Spiker's Ginger Bite shrub. Swirl together a few times (or use a swizzle stick or bar spoon).
  • Slowly add the seltzer or carbonated water. Swirl or stir gently with a bar spoon. (Add more seltzer if a lighter cocktail is preferred.) Garnish with a lime wedge.
Posted on

Sticky Peanuts with Ginger Bite, Sriracha, and Thai Basil

You know those bar nuts they put out when you order a beer or another pop? Forget them. They are about to become the swishy suburbanites you’ll visit occasionally, once you get acquainted with these street-wise peanuts spiked with Spiker’s Ginger Bite Shrub, Sriracha, and Thai basil.

Peanuts in their plain form are dull. But give them a chance: they soak up spices and marinades like a mop. Stew them for a few minutes with spices, aromatics, and something sweet, then spread on a Silpat or parchment paper and let them cool. The result is something sticky and crunchy and tangy and so good you will want to grind them up in your next PB&J. Even better, scatter them on your next Thai spring roll, or bibimbap, or any stir fry. And don’t forget to plop them on vanilla or green tea ice cream before you go to bed. The angels will turn down the sheets for you.

 

Sticky Peanuts with Ginger Bite, Sriracha, and Thai Basil

You know those bar nuts they put out when you order a beer or another pop? Forget them. They are about to become the swishy suburbanites you’ll visit occasionally, once you get acquainted with these street-wise peanuts spiked with Spiker’s Ginger Bite Shrub, Sriracha, and Thai basil. Peanuts in their plain form are dull. But give them a chance: they soak up spices and marinades like a mop. Stew them for a few minutes with spices, aromatics, and something sweet, then spread on a Silpat or parchment paper and let them cool. The result is something sticky and crunchy and tangy and so good you will want to grind them up in your next PB&J. Even better, scatter them on your next Thai spring roll, or bibimbap, or any stir fry. And don’t forget to plop them on vanilla or green tea ice cream before you go to bed. The angels will turn down the sheets for you.

Ingredients

  • 1 cup shelled and roasted peanuts preferably the plump Virginia brand
  • 2 Tablespoons Spiker's Ginger Bite Shrub
  • 1 Tablespoon Spiker's Chile Lime Shrub optional
  • 2 Tablespoons Sriracha or other hot sauce
  • 1 Tablespoon Fresh Thai Basil or 1/2 teaspoon crushed anise seed -- not powder -- and 1/4 tsp dried basil
  • 1/4 teaspoon olive oil or peanut oil

Instructions

  • In a small high-heat saucepan (such as Le Creuset or Lodge), heat the skillet on medium high for 1-2 minutes until it is lightly smoking. Add the olive oil or peanut oil and stir.
  • Add the peanuts and toss constantly for 2-3 minutes.
  • Turn the heat to low. Wait 1 minute. Then add the Sriracha. Stand back because it might hiss and fizz and splash you in the eye. Stir constantly for 1-2 minutes, then add Spiker's Ginger Bite Shrub. Turn the heat back up to medium.
  • Add the Thai Basil or anise seed and stir constantly while the Ginger Bite and Sriracha reduce. Keep stirring until there is no liquid left, and the peanuts look sticky but not wet.
  • Scoop onto a Silpat or parchment or cold cookie sheet and allow to cool. The peanuts will remain sticky after they cool.
Posted on

Manhattan Ice Cream Soda with Sour Cherry Plum shrub

Looking for a fun and festive way to enjoy the flavors of the classic Manhattan cocktail? This grown-up ice cream soda is just the ticket. Less sweet than its Old Fashioned friend, the Manhattan enjoys a bit of herbaceous complexity thanks to the use of sweet vermouth (which isn’t as sugar as its name belies).

We have seen several Manhattan ice cream soda recipes online, but they include a dollop of spiked, sweetened whipped cream which is totally unnecessary. Just use a premium ice cream and premium ingredients — including the essential Spiker’s Sour Cherry Plum Shrub — and a foamy head will build at the top of the glass, letting the spirit of the spirit shine through. Cheers!

 

Manhattan Ice Cream Soda with Sour Cherry Plum shrub

Ingredients

  • 2 pints vanilla ice cream slightly softened
  • 2.5 tablespoons Bourbon
  • 1-2 dashes Angosturo or other herbal bitters
  • 1 liter Chilled club soda or seltzer must be cold!
  • 4-6 tablespoons Spiker's Sour Cherry Plum Shrub
  • 4 Luxardo maraschino cherries see note

Instructions

  • Put the ice cream in a food processor. With the machine on and working quickly, add the bourbon and process just until combined. Spread the ice cream in a large, shallow plastic container and freeze until firm enough to scoop, about 20 minutes. (Do not freeze any longer than this or the alcohol will begin to alter the texture of the ice cream.)
  • Pour the sweet vermouth and Spiker's Sour Cherry Plum Shrub into four 12-ounce martini or coupe glasses. Gently add the soda/seltzer until the glass is a little more than half full, and swirl with a bar spoon to incorporate the ingredients without deflating the bubbles.
  • Place a scoop of ice cream in each glass, swirl gently again with the bar spoon, and garnish with a skewered cherry, and serve.

Notes

Please use only true "brandied" maraschino cherries, made with Marasca liqueur. If you can't find them in a specialty store, you can easily make your own for current and future cocktail needs.
Posted on

Georgian Adjika with Sour Cherry Plum Shrub

If you like the kick of a good salsa but your tastebuds are looking for a more complex flavor profile, we have a suggestion: consider Adjika, the classic condiment from Georgia-Azerbaijan. Also known as Adzhika and Ajika, Russians often refer to this as “Red Salt” and others sometimes call it “Russian Pesto.” But this savory, spicy dish isn’t anywhere close to the texture, fragrance, or mild-mannered flavor profile of pesto. Most of the recipes include hot and sweet red peppers along with a host of savory herbs including fenugreek, mint, savory, and cilantro along with coriander seed. Although we have seen a number of variations which toss shredded apples, carrots, and even tomatoes into the mix, in its purist form, it’s all about the peppers. Woohoo! Continue reading Georgian Adjika with Sour Cherry Plum Shrub

Posted on

Asian-inspired Shrub Dipping Sauce No. 1

Although the use of vinegar in cooking is extensive throughout most Asian cultures, westerners tend to think of it only as something for pickles or salad dressing. In this recipe, we’re going to show how Spiker’s Shrubs can be used as a key ingredient in three different types of Asian-inspired dipping sauces, and perhaps you’ll be inspired to attempt some variations of your own.

For this recipe, we’ve created a twist on the classic Ponzu sauce. Ponzu is distinguished by its bright citrus notes, balanced by the salty umame earthiness of the soy. In place of the traditional orange juice, mirin, rice vinegar and sugar, we’re using Spiker’s Sour Cherry Plum Shrub. (You could also use any other flavor and get interesting and savory results. It’s especially great with a combination of a fruity base shrub, plus our Chile Lime Shrub for heat and a citrus punch.)

Use this dipping sauce for egg rolls, spring rolls, or dumplings. Or brush over shrimp, salmon, or chicken prior to broiling or pan-searing to create a gorgeous and fragrant glaze.

PS – For another interesting recipe which works with all sorts of Fusion cuisine, try our Vietnamese Dipping Sauce (a.k.a. Nuoc Cham).

Asian-inspired Shrub Dipping Sauce No. 1

Prep Time10 mins
Total Time10 mins
Servings: 4

Ingredients

  • 1/3 cup soy sauce
  • 6 tbsp Spiker's Sour Cherry Plum Shrub or try Crangerine
  • 1 fresh lime, squeezed please don't use bottled juice
  • 1 tbsp sesame oil
  • 2-3 tbsp vegetable or chicken broth or water

Instructions

  • Place soy sauce in a 2-cup bowl or container.
  • Add the lime juice, Sour Cherry Plum Shrub, sesame oil, and fresh lime juice. Swirl together vigorously to incorporate the oil.
  • Taste the sauce, and add vegetable or chicken broth one teaspoon at a time until the flavor suits your taste. (The goal is to soften the intensity of the soy and lime without silencing them altogether.)

Notes

NOTE: The use of vegetable or chicken stock isn't traditional, but we think it helps to cut back on some of the intense saltiness imparted by the soy sauce.
Posted on

Juniper Shrub and Tonic mocktail

If you love the herbaceous, piney flavor of a premium gin but want to avoid the alcohol, give this “virgin” version a try. Spiker’s Juniper Bay Shrub is made from many of the same ingredients used in gin — including grains of paradise, cubeb pepper, bay leaf, and citrus peel — so you will be able to enjoy the fragrance and taste of gin in each sip, with one important difference: No gin, no sin!

Be sure to use only premium tonic water in this recipe. Standard brands are too sweet and flavorless.

Juniper Shrub and Tonic mocktail

Ingredients

  • 1-2 tablespoons Spiker's Juniper Bay Shrub
  • 4 ounces premium tonic water such as Q or Fever Tree, chilled
  • 2 dashes Scrappy's lavender bitters or 1/4 tsp. Spiker's French Lavender Shrub
  • 1 wedge fresh lime

Instructions

  • Place 2-3 ice cubes in a rocks glass. If you have time, chill the glass in the freezer for about 10 minutes.
  • Slowly pour the tonic water down the inside edge of the glass to help maintain the bubbles. Squeeze the lime wedge and drizzle the Spiker's Juniper Bay Shrub into the glass. Add 2-3 dashes of lavender bitters (or Spiker's French Lavender Shrub) and stir with a bar spoon or swizzle stick.
  • Garnish the glass with a fresh lime wedge and enjoy.
Posted on

Sour Cherry Shrub Moppin’ Sauce for Smoked Pork

There are so many recipes for mopping sauce (or “mop” sauce) for ribs and smoked meats. Some are super-thin and tart, others are thicker and more clingy. This recipe splits the difference, with plenty of bite and enough cling to keep the meat moist during a slow, low smoking.

If you don’t have Sour Cherry Plum shrub on hand, try using Roasted Cinnamon Apple or even Ginger Bite. Or get creative and try equal parts Juniper Bay and Black Currant.

 

Sour Cherry Shrub Moppin' Sauce for Ribs

Ingredients

  • 2 cups water
  • 1/2 cup ketchup
  • 1/4 cup Spiker's Sour Cherry Plum Shrub
  • 1 tsp prepared yellow mustard
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp cayenne pepper
  • 1/4 cup apple cider vinegar if needed to achieve desired consistency

Instructions

  • Mix all the ingredients together except for the apple cider vinegar. Slowly add just enough extra apple cider vinegar to create a thin glaze-like consistency. (You don't want this to be as thick as regular barbecue sauce.) Refrigerate overnight (preferable) or at least several hours to let the flavors blend.
  • During the last two hours of smoking a pork butt or shoulder for pulled pork, begin to mop the meat with the glaze. Be sure the temperature of the grill is low. Otherwise, the sugars in the glaze might caramelize too much.
Posted on

Warm Apple Shrub Vinaigrette

We love this recipe because it works on salads, chilled or room temperature vegetables and/or grains (farro, barley, etc), and even roasted vegetables (try it on sweet potatoes!).

Our favorite way to use this dressing is with mixed greens, diced tart apples, thinly sliced raw fennel, crumbled chevre, and toasted pecans.

Warm Apple Shrub Vinaigrette

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 4

Ingredients

  • 2 tbsp Spiker's Roasted Cinnamon Apple Shrub
  • 1 tbsp honey mustard
  • 3 small shallots minced
  • 8 slices bacon cut into 1-inch pieces
  • 1/2 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground

Instructions

  • Saute the bacon over medium-high heat until crisp. Drain on paper towels and discard all but 3 tbsp. of the remaining fat. Add the shallots and saute over medium heat until soft, about 3 minutes.
  • Whisk in the mustard and cook 1 minute more. Remove from heat and add the Roasted Cinnamon Apple shrub and olive oil, salt, and pepper. Stir with a whisk until the mixture is well blended. Serve warm.