Shrubb is well known in the beautiful island of Martinique in the Caribbean. Shrubb from Martinique — with two B’s —is not to be confused with the infused, vinegar-based shrubs that many bartenders use in modern cocktails. Martinique’s Shrubb is an orange liqueur more closely related to Cointreau or Grand Marnier. Large spiral zests of sun-bleached bitter orange peels are steeped into rhum, along with vanilla, cinnamon, cloves, and other typical créole spices. It is bottled with sugar cane syrup and left to finish this traditional spicy liqueur with a rich orange essence.
Clément Créole Shrubb Liqueur d’Orange is brand new to me so when my friends from the Clément family sent me a bottle I was excited to combine this lovely liqueur with two of my favorite flavors – almonds and chocolate. Both were fabulously delicious and festive for the holidays!
Amaretto Citrus Kiss
I am calling this cocktail a “kiss” because the Amaretto makes it soft and smooth and the Créole Shrubb Liqueur d’Orange gives it a little pucker! If you love fresh orange juice, you will love this cocktail!
It is essential to use freshly squeezed orange juice (that you squeeze from fresh oranges) to make this cocktail. Chill cocktail glass in freezer while you are making the cocktail.
Makes one cocktail
3/4 cup freshly squeezed orange juice
2 teaspoons Amaretto
1 ounce Clément Créole Shrubb Liqueur d’Orange
Garnish – orange peel
Place the orange juice, Amaretto and Shrubb Liqueur d’ Orange in a cocktail shaker. Fill the shaker with ice. Shake vigorously. Strain into a chilled cocktail glass. Serve with an orange peel garnish.
Sea Salt Chocolate Mandarins
3 mandarin oranges, peeled and broken into segments
2 tablespoons Clément Créole Shrubb Liqueur d’Orange
1 cup Ghirardelli milk chocolate chips
Sea salt
Place mandarin orange segments in a shallow bowl and sprinkle with Shrubb Liqueur d’ Orange. Cover and place in the refrigerator for at least one hour.
Line a baking sheet with waxed paper. Remove mandarin segments from refrigerator and place in a single layer on a plate lined with a paper towel.
Melt chocolate chips in a double boiler. Carefully dip mandarin segments in the melted chocolate and let excess drip off the segments. Place the segments on the waxed paper lined baking sheet. Sprinkle with sea salt. Serve immediately.
Thank you Clément Créole Shrubb Liqueur d’Orange for sponsoring this post.
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