Spiker’s Shrubs in cocktails and mocktails are like salt and pepper. What many people don’t know is that shrubs are a powerful secret weapon in your kitchen pantry when it comes to sauces, dressings, and gravies.
For Father’s Day, we’ll be at Shubie’s on Saturday, June 20 from 1-5pm to show you how you can turn Spiker’s Shrubs into an incredible fruity-tart drizzle for cheese plates and appetizers.
Shubie’s has one of the most impressive cheese selections on the North Shore. To showcase this selection, we created a variety of plating suggestions to pair with our master “cheese drizzle” recipe. Just 3 minutes in the microwave transforms our cocktail mixers into a floral, fruity-tart glaze.
For example, the gorgeous Jasper Hill Harbison shown here is a creamy, gooey, luscious cheese wrapped in a ribbon of spruce bark. The woodsy, citrus, and floral notes are intoxicating. Just bring the cheese to room temp, scoop it onto a cracker or slice of baguette, and drizzle with one of our Spiker’s Shrub drizzles. Or try a drizzle with these other cheeses from Shubie’s:
Cloumage, a fresh cream cheese style which is like a cross between ricotta and cottage cheese. Made in Westport, MA.
Brebirousse d’Argnetal, an addicting, creamy sheep’s milk brie from France.
Colston Bassett Stilton, by far the best Stilton in the world. A much cleaner, purer taste than other blues. Great minerality and and not overly pungent.
Curious? Come to Shubie’s on Saturday, June 20, from 1-5pm. Pick up some shrubs, cheese, artisan crackers and other condiments to create a fantastic gift basket for your favorite dad, neighbor, or friend.