Profit & Loss Zero Proof Fire Recipe

Measure and combine juices

In a mixing glass or small pitcher, combine the huckleberry shrub, pomegranate juice, pear juice, orange juice, apple juice and fresh lemon juice. Stir gently until homogenous.

Taste the mixture and adjust sweetness or tartness: add an extra 1/2 tablespoon huckleberry shrub if you prefer sweeter or 1/4 tsp lemon if you prefer more bright acidity.

Build herb-fruit aromatics

In a cocktail shaker or sturdy glass, add the diced pineapple, torn mint and basil leaves, and thyme sprigs. Add the thin jalapeño slices and a light pinch of the ground allspice (or cinnamon).

Gently muddle 6–8 times to release juices and essential oils. Aim to bruise leaves and macerate pineapple without pulverizing herbs.

Add the juice/shrub mixture from the previous step to the muddled herbs and fruit. Stir to combine and let sit for 1–2 minutes to marry flavors.

Strain into serving glass

Fill a highball glass with ice (crushed or cubes). Double-strain the combined mixture over the ice using a fine-mesh strainer to remove herb bits, pineapple solids and jalapeño seeds if present.

Top the glass with chilled ginger beer (about 6 oz). If you prefer a lighter fizz, add 1 oz club soda and reduce ginger beer to 5 oz.

Gently stir once or twice to integrate the ginger beer without flattening the carbonation.

Finish with an orange wheel on the rim and tuck a small sprig of thyme and a mint leaf into the glass for aroma. Optionally float an extra jalapeño slice on top for presentation.

Serve immediately while cold and effervescent.