This year was a particularly good one for serviceberry foraging, with our harvest far larger than we’ve ever managed before. I made jelly, syrup, started off a batch of liqueur and made serviceberry shrub, and I still have a couple of bags stashed away in the freezer to play with at a later date.

I’m a big fan of shrubs, or drinking vinegars, loving the blend of fruity sweetness and the tartness from the vinegar. I usually drink them diluted with sparkling water but this weekend I felt the urge to do some cocktail experimentation with my serviceberry shrub.

I was perfectly willing and quite prepared to try any number of concoctions to find something I liked but as luck would have it, my very first attempt resulted in a drink that was delicious, refreshing and well balanced. I would describe it as “dangerously drinkable”, so enjoy in moderation.

I may come back and tweak the recipe but as it stands I can see myself enjoying a few of these during the hot days of summer.

Serviceberry Shrub Summer Cocktail

2oz Serviceberry Shrub

1oz bourbon

4oz ginger ale

Pour the shrub and the bourbon over ice in a short tumbler. Add the ginger ale and enjoy.