Greetings Cocktailers — Happy Middle Summer. This past weekend provided the perfect grilling weather. I sincerely hope you got outside and grilled. Or swam. Or saw friends. Most importantly, I hope you got outside and had a decent drink. I certainly did. I took the pineapple shrub we created in Thursday evening’s class, combined it with some French rosé, fantastic local Connecticut honey courtesy of East Rock Apiary, Campari, mint, lime, sparkling water and, before you knew it, I had a Low ABV* Sangria (left) that was the perfect compliment to my grilled food. Fresh. Easy. Sweet. Refined. Just like me.

(*Low ABV = Low Alcohol By Volume)

Seeing as how we made a good amount pineapple shrub last week, I think we should take advantage of what we’ve got left over and see how the mixture fairs with tequila and gin. I’m going to lead us through some flavorful, summery margarita-style cocktails that feature the shrub’s sweetness and versatility. If you weren’t able to join us in class last week, don’t fret. This shrub is easy to recreate and I can you catch up at the beginning of class in no time. We’ll also do a quick written review all of the daiquiri recipes we covered last Thursday, just in case you want to try them yourself.