The Rose Mallow

I fell in love with shrubs years ago—back when I worked with the kitchen team to create gastriques, not realizing there was a category of syrup in the bar called “shrubs.” Locally produced modern-day shrubs are quite common in bars now, and the option to use an acidic and aromatic ingredient other than citrus is a great tool to have in your cocktail arsenal.

By / Photography By | September 18, 2020


1½ oz Tofino Distillery Rose Hibiscus Gin 
½ oz Arbutus Distillery Limoncello 
1 oz Mixers and Elixirs Quince Shrub
4 oz soda

Pour the first 3 ingredients over ice in a highball or collins glass and stir. Top with soda and garnish with a slice of pear and cucumber.


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