Color War #3

  • 3/4 oz Single Barrel Gin
  • 3/4 oz Heritage Cask Whiskey
  • 1/2 oz grapefruit blueberry shrub (recipe to follow)
  • 1/4 oz cucumber infused Pimm’s

Add all ingredients and ice to a shaker glass. Shake vigorously for 8-12 seconds, strain into rocks glass filled with ice. Garnish with fresh thyme sprig.

Blueberry grapefruit shrub: Add 1 cup water, 1 cup sugar to saucepan, heat until dissolved. Add in 1 pint blueberry, 1 pink grapefruit (zested and quartered) and heat until blueberries pop. Remove from heat and strain out fruit; add 2 tablespoon 2/3 cup apple cider vinegar & stir to combine.

Cucumber infused Pimm’s: Peel and seed one cucumber (preferably) English. Add to bottle of Pimm’s in glass container. Allow to infuse for 3 days, strain cucumber out.

Photo Credit: Carey Nershi

Color War #3

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