Mixed Connections: Shrubalicious

The Shrubalicious is all about blueberries. We added ginger, thyme and lemon zest to bring out the full fruity flavors.

Recipe for Shrubalicious Mocktail:


  • 12 ounces of blueberries, (1 cup)mashed

  • 2 tablespoons of chopped ginger (1 inch)

  • Zest of 1 lemon (peeled with a vegetable peeler, avoiding the pith)

  • 2 sprigs of thyme

  • 1 cup of white sugar

  • 1/2 cup of balsamic vinegar (high-quality)

  • 1/2 cup of apple cider vinegar


  1. In a mason jar, mash the blueberries using a muddler.

  2. Add the chopped ginger, lemon zest, and thyme to the jar.

  3. Pour in the white sugar, balsamic vinegar, and apple cider vinegar.

  4. Shake everything together and store the jar in the fridge for 2 days. Shake the jar occasionally to make sure the sugar is fully incorporated.

  5. After 2 days, strain the mixture to separate the plant matter from the shrub. Discard the plant matter and store the shrub in the fridge.

To make a Shrubalicious Mocktail:

  • Mix 1-2 tablespoons of shrub (depending on your taste preference) with soda water or tonic water in a glass filled with ice.

  • Garnish with a sprig of fresh thyme and a few blueberries.

  • Enjoy your refreshing and tangy Shrubalicious Mocktail!

Notes: If the shrub tastes too funky on the first day, let it sit for a week to mellow out and let the flavors marry.

Mixed Connections: Boutique Lemon-Lime

The series premiere of Mixed Connections with Amy is here! It's all about mocktails, making new connections and deepening current ones. #connections #mocktails

Recipe for Boutique Lemon-Lime Mocktail :


  • 1 small lemon

  • 1 small lime

  • 1 tangerine or orange

  • 1/4 cup sugar

  • 2 lemongrass stalks

  • 1-inch piece of fresh ginger, peeled

  • 2 cups water

  • 2 cups sugar

  • Thai basil leaves

  • Soda water or seltzer


  1. Begin by making the citrus sugar. Zest one small lemon and one small lime and combine with a quarter cup of sugar. Spread the mixture on a parchment-lined baking sheet for one hour to allow the moisture from the zest to evaporate and bind with the sugar.

  2. Cut off the bulb ends of two lemongrass stalks, peel the tough outer stalks, and trim the green tops. 

  3. Chop or dice the remaining portion and add it to a pot with 1-inch of peeled fresh ginger and two cups of water. 

  4. Bring to a boil and then simmer for 10-20 minutes or until the liquid has reduced to about 1 cup. Remove the lemongrass and ginger from the liquid.

  5. Add the lemongrass-ginger infused water and 2 cups of sugar to the pot. Bring to a boil and reduce to a simmer for 20 minutes to ensure sugar crystals don’t form during storage. Remove from heat and allow it to reach room temperature.

  6. While the syrup is cooling, juice 1 ounce of lemon juice, 1 ounce lime juice, and 2 ounces of tangerine or mandarin juice. If making a single beverage, halve the remaining ingredients.

  7. Prepare your glasses by coating the rim with your citrus fruit of choice and then dipping the edge in the lemon-lime sugar.

  8. To a shaker or pint glass, add 1 ounce of the lemongrass ginger syrup and two Thai basil leaves. Muddle the leaves, fill the shaker with ice cubes, and add the fruit juices. Give it a stir and strain into two prepared glasses.

  9. Top with soda water or seltzer and garnish with additional Thai basil leaves or citrus wedges, if desired.

Enjoy your refreshing and flavorful Boutique Lemon-Lime Mocktail!