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Roseville Cozinha in Liberty Station is rolling out their summer cocktail menu on Monday, July 15 featuring anachronistic concoctions prepared with house-made fermented shrubs (banana and blueberry among them) as well as specialty syrups and bitters.
“A shrub was essentially a collection of indigenous fruits, berries, sugar, and air born fermenters that convert fruits into vinegars and concentrate sugars,” Roseville tonic-slinger Cervantes Magaña told the Reader in May.
“These methods were utilized as a way to preserve fruit, as there was no refrigeration in the 1700s. One can only extrapolate the archaic use of shrubs; however, there is documentation of shrubs being mixed with tea, water, and in cocktails. I am particularly fond of the later. The shrub, unlike most citrus-based cocktails, replaces lime and lemon with an acidic vinegar found in a shrub-style fruit preserve. These shrubs - when melded with agricole, gin, brandy, or whiskey, along with herbs and sweeteners - generate a refreshing flavor profile that is all too often missing in craft bar programs.”
You’ll have to stop by to see the extent of the new menu, but as a teaser, consider The Laphrodian Slip featuring Laphroig, Creme Yevette, Luxardo, lemon, bannan shrub, fennel, and lavender bitters.
Another highlight? The Batavia Smash - Batavia Arrack, cocchi rosa, peychauds, lemon, blackberry shrubs, cinnamon, and orange peel.
Says Magaña, “San Diego’s craft cocktail movement displays an accelerated mindset with an eclectic interpretation of what a craft bar should be.”
Roseville Cozinha in Liberty Station is rolling out their summer cocktail menu on Monday, July 15 featuring anachronistic concoctions prepared with house-made fermented shrubs (banana and blueberry among them) as well as specialty syrups and bitters.
“A shrub was essentially a collection of indigenous fruits, berries, sugar, and air born fermenters that convert fruits into vinegars and concentrate sugars,” Roseville tonic-slinger Cervantes Magaña told the Reader in May.
“These methods were utilized as a way to preserve fruit, as there was no refrigeration in the 1700s. One can only extrapolate the archaic use of shrubs; however, there is documentation of shrubs being mixed with tea, water, and in cocktails. I am particularly fond of the later. The shrub, unlike most citrus-based cocktails, replaces lime and lemon with an acidic vinegar found in a shrub-style fruit preserve. These shrubs - when melded with agricole, gin, brandy, or whiskey, along with herbs and sweeteners - generate a refreshing flavor profile that is all too often missing in craft bar programs.”
You’ll have to stop by to see the extent of the new menu, but as a teaser, consider The Laphrodian Slip featuring Laphroig, Creme Yevette, Luxardo, lemon, bannan shrub, fennel, and lavender bitters.
Another highlight? The Batavia Smash - Batavia Arrack, cocchi rosa, peychauds, lemon, blackberry shrubs, cinnamon, and orange peel.
Says Magaña, “San Diego’s craft cocktail movement displays an accelerated mindset with an eclectic interpretation of what a craft bar should be.”