Salty Mutt cocktail adapted from Liber & Co

meyer lemon shrub

I’ve been playing around with shrubs a bit- basically a lightly fermented vinegar-based syrup that you can use for drinks. I typically put a little in the bottom of a glass with some ice, add some cranberry or pomegranate juice, and top with ginger beer but you can definitely make these with alcohol. The recipe below is supposed to be made with grapefruit shrub, but I think Meyer lemon will be a good swap in it. Carolyn and I made these for New Years Eve and swapped the Rosé for Prosecco. Turns out fizzy alcohol gets all of us drunk faster haha.