Tony is heating things up tonight! He is cooking up some hot sauce as I type this. (I'm in the kitchen right now and my eyes are watering). He also made a few shrubs-- one made with habañero peppers. He decided to use up our extra lemons and limes and made some citrus shrubs as well.
As far as cocktails, he's thinking some sort of pineapple vodka combination with a splash of habañero shrub would be tasty. I'm excited to try the lemon shrub with whiskey and a twist. See my previous post on shrubs to get the detailed instructions. We're still using a ratio of one to one with these (one cup vinegar per cup of produce), but Tony used white balsamic, instead of apple cider vinegar, for the habañero.
Any ideas for the lime shrub?
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