3 basil leaves

1 strawberry

7 pink peppercorns

1 oz orange juice

1 oz Strawberry Basil Shrub

Soda water to top

1-2 mL of Humboldt Apothecary Tincture


In a cocktail shaker, muddle the basil leaves, strawberry and pink peppercorns until basil is nicely bruised and peppercorns are cracked. Add the orange juice and shrub and top with ice. Shake well, until the shaker is very cold. Strain into an ice filled glass, top with club soda. Garnish with strawberry and basil leaf!

Strawberry Basil Shrub

2 cups sliced strawberries

10 basil leaves

1 cup sugar

1 cup water

1 cup red wine vinegar

2  tsp pink peppercorns


Add the sugar, water, strawberries, basil, and peppercorns together in a medium saucepan over medium-low heat. Use a muddler to crush the ingredients together until the basil looks bruised and peppercorns are cracked. Stir until the sugar is completely dissolved.

Turn the heat to low and simmer for 10 to 15 minutes.  Add the red wine vinegar and bring the mixture back to a simmer (about 5-8 mins). Strain using a fine-meshed sieve. Pour into a jar and keep it in the fridge. Shrub will last 6 to 8 weeks if using frequently, 6 months if used sparingly.