"When you use a shrub as the foundation for this drink," says Mary Karlin, author of Mastering Fermentation, "you've got the sweet and the tart covered. It doesn't take much more to create a cocktail."
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- 2 tablespoons Pineapple Ginger Mint Shrub
- 3 tablespoons vodka
- 1/4 teaspoon grenadine
- 6 tablespoons tonic water, such as Q tonic
- Mint sprig
- In a cocktail shaker, shake shrub, vodka, and grenadine with ice. Strain into a chilled rocks glass, top with tonic water, and garnish with the mint sprig.
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