The Shrub Sour

Shrubbing is an American tradition that dates back to the 1700s, when vinegar and sugar were used to preserve fresh fruit before refrigeration. The result was a bold, fruit-forward syrup with a signature tang. Today, shrubs offer something simple syrup can't: layers of flavor, natural brightness, and less sweetness. That's exactly why they're at the heart of the Shrub Sour—a cocktail that lets Jackson McCrea shine.

 Ingredients:

• 2 oz Jackson McCrea Whiskey

• ½ oz *tart cherry shrub

• ½ oz fresh lemon juice

• 1 egg white

• Luxardo cherry, for garnish

• Ice

Directions:

Add the Jackson McCrea, shrub, lemon juice, and egg white to a shaker — no ice yet. Dry shake for 15 seconds to build the foam. Add ice, shake hard for another 15 seconds. Strain into a coupe and drop in a Luxardo cherry.

*Quick Tart Cherry Shrub

•1 cup pitted tart cherries (fresh or frozen), roughly chopped

•½ cup sugar

•½ cup apple cider vinegar

Method: Mash the cherries with sugar in a bowl. Let it sit at room temp for 1–2 hours (or overnight in the fridge) until juicy. Strain out the solids, pressing to get all the liquid. Stir in the vinegar. Keeps in the fridge, sealed, for about a month.

Enjoy!