Clément Créole Shrubb is built on tradition. Bitter orange peel is macerated in aromatic rhum Agricole, creating a liqueur with real depth: vibrant citrus, warm spice and that unmistakable grassy cane note. In cocktails, it adds clarity and lift rather than heavy sweetness. These recipes are easy to make, beautifully balanced and a welcome change from the usual orange liqueurs.
Shrubb Sonic
Ingredients:
- 1 part Clément Créole Shrubb
- 1 part tonic water
- 1 part sparkling water
- Lime coin
Method:
Add all ingredients to a glass with ice. Squeeze juice from lime coin. Stir.
Mai Tai
Ingredients:
- 1 oz Bounty Dark
- 1 oz overproof rum
- .5 oz Clément Créole Shrubb
- .5 oz orgeat
- .75 oz fresh lime juice
Method:
Spindle blend for 5 seconds with 4 oz pebble ice, strain into a Don the Beachcomber Mai Tai glass with fresh pebble ice. Garnish with an orchid and a mint sprig.
Crafted by Marie King for Don the Beachcomber and Morgan’s Cove.
Margarita
Ingredients:
- 2 oz Clément Créole Shrubb
- 1 oz Tequila
- 3/4 oz fresh lime juice
Method:
Shake ingredients together with a handful of ice. Pour into a margarita glass with ice. Garnish with lime wheel and salted rim.
