Pineapple and Bell Pepper Shrub Cocktail

Name: Pineapple and Bell Pepper Shrub Cocktail
Yield: 10
Cuisine: American

Recipe: Tammy Bouma , Happy Accidents , Albuquerque

Photo: Zach Work

January 17, 2025

With this recipe, Tammy Bouma, bar manager of Happy Accidents in Albuquerque and 2024 Speed Rack national champion, sought to create an approachable shrub cocktail. She uses a mild and sweet rice vinegar, and mixed with pineapple and red bell pepper, the shrub adds a layer of depth to the cocktail.

Ingredients

2 oz. reposado tequila
1 1/4 oz. pineapple red bell pepper shrub
1 1/4 oz. pineapple juice

Tools:shaker
Glass:rocks
Garnish:pineapple fronds and red pepper ring

Preparation

Add all of the ingredients to a shaker, whip shake (add an ice cube to the shaker and shake until the ice is gone), and dump into the glass. Top with pebble ice. Garnish.
Pineapple Red Bell Pepper ShrubCombine 1/2 cup of diced pineapple, 1/2 cup of diced red bell pepper, and 1 cup of white sugar. Toss to coat and allow to sit at room temperature overnight (10-24 hours). Add 1 cup of rice vinegar. Mix thoroughly. Allow to sit at room temperature for at least one day, two is preferable. Mix again so that all sugar is dissolved. The shrub is now ready to use, although letting it sit for at least a week will allow the flavors to fully develop. Refrigerate after 7 days. It will keep for 2 months in the refrigerator.