LIVER LOVER cocktail

LIVER LOVER

• ½ oz Milk-Thistle
• ½ oz Campari
• ½ oz Ginger shrub*

A creation by Mixologist Daniel Boulianne from Speakeasy The Coldroom.

*To make your own ginger shrub:

• 1/2 cup fresh ginger, peeled and sliced
• 1 cup apple cider vinegar
• 1/2 to 1 cup sugar (depending on how sweet you like it)

Heat the peeled ginger slices and apple cider vinegar in a small saucepan until the vinegar begins to simmer around the edges of the pan. Remove from heat and pour the contents into a glass, Pyrex, or steel container. Let cool completely, then cover with plastic wrap or a lid and let sit for 24 hours at room temperature. Strain the liquid without squeezing the ginger for 5 minutes. Your liquid yield should be between 2/3 cup to almost 1 cup. Compost the ginger and pour the liquid into a small saucepan. Add the sugar. Stir over high heat until it comes to a boil. Reduce heat and simmer for 2-3 minutes. Cool completely. Pour into a glass jar and cover. Refrigerate. You can store it for several months.
Makes about 1 ½ cups (if you use 1 cup of sugar).

Or you can purchase shrub at stores specializing in mixology.