- ½ oz Milk Thistle
- ½ oz Campari
- ½ oz Ginger Shrub*
A creation of Mixologist Daniel Boulianne at The Coldroom.
*To make your own ginger Shrub :
- 1/2 cup fresh ginger, peeled and sliced
- 1 cup cider vinegar
- 1/2 to 1 cup sugar (depending on how sweet you want it)
Heat the peeled ginger slices and the cider vinegar in a small saucepan until the vinegar begins to simmer at the edges of the pan. Remove from heat and pour the contents into a glass, pyrex, or steel vessel. Let it cool completely, then cover it with plastic wrap or a lid and let it sit for 24 hours at room temperature. Strain the liquid without pressing the ginger for 5 minutes. Your liquid yield should be anywhere from 2/3 to almost 1 cup. Discard the ginger and pour the liquid into a small saucepan. Add the sugar. Stir over high heat until it comes to a boil, then reduce to a simmer for 2-3 minutes. Cool completely. Pour into a glass jar and cover. Refrigerate. Store for several months. Makes about 1 1/2 cups (if using 1 cup sugar).
Or you can buy your shrub in specialized mioxology stores.