My Shrub’Rona [Cocktail Recipe]

This drink was created by Amanda Phelps, lead bartender at Frannie & The Fox in Charleston, S.C. “This cocktail is definitely a porch sipper,” Phelps says. “It’s creamy on the mouthfeel, extremely approachable for the non-whisky drinker, and the Licor 43 adds beautiful aromatics and depth to the cocktail.”


  • 1½ oz. Nikka Coffey Grain (or other Japanese grain whisky)
  • ¾ oz. pineapple-mint shrub (recipe below)
  • ½ oz. Licor 43
  • Mint leaf for garnish


Combine all ingredients in a cocktail shaker with ice. Hard shake for 8 to 10 seconds. Double strain into a rocks glass with a large cube. Garnish with mint leaf.

Try this: Use the shrub in lemonade or coconut water.

  • Pineapple-Mint Shrub
    1 whole pineapple, peeled and cubed
  • 3-4 fresh mint stalks
  • 2 cups sugar
  • 2 oz. water
  • 2 oz. white distilled vinegar

Place pineapple and mint in a deep bowl. Gradually add sugar, toss to coat the pineapple and mint (you may not use all 2 cups). Cover with a kitchen towel and secure with a rubber band. Steep for 8 to 12 hours. Strain the liquid into a mason jar. Add water, then slowly add vinegar, to taste. Keep refrigerated in a sealed jar for up to six months

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