Today's Sustainable Sips Recipe

Prepare citrus shrub

Combine citrus peels, apple cider vinegar, filtered water, and sugar in a clean jar. Stir or shake until sugar dissolves. Add used cold-brew coffee grounds if using for a subtle roast note. Seal and let macerate in the refrigerator for at least 24 hours, up to 3 days, shaking once a day.

After maceration, strain the solids through a fine-mesh sieve or cheesecloth, pressing to extract all liquid. Transfer the shrub to a small bottle and refrigerate. Yields about 3/4 cup; use 1/2 ounce per cocktail.

Bruise the mint leaves gently between your fingers and set aside with rosemary sprigs to use both in the syrup and as garnish.

Chill and measure

Chill a rocks glass in the freezer (optional). Measure organic vodka, cold-brewed coffee, citrus shrub, herbal syrup, and fresh lemon juice.

Build the cocktail

Fill a cocktail shaker with ice. Add 2 oz vodka, 1 oz cold-brew coffee, 1/2 oz citrus shrub, 1/2 oz herbal syrup, and 1/2 oz fresh lemon juice. Add a gently bruised mint leaf (tuck it in rather than pulverizing) for aromatic lift.

Shake and strain

Shake vigorously for 12–15 seconds until the shaker is frosty and well chilled. Double-strain into the chilled rocks glass over one large ice cube (or 3–4 regular cubes) to keep dilution controlled.

Garnish with an edible citrus wheel or a twist expressed over the drink to release oils and then dropped in. Add a fresh sprig of mint or rosemary and optionally a reusable paper straw.

Serve immediately with a note that the cocktail uses sustainably sourced ingredients and house-made shrub to reduce waste — encourage guests to ask about today's shrub flavor.