Looking for a refreshingly sweet and tart cocktail? Look no further. The Unlikely Pear cocktail, courtesy of Eau Claire Distillery, features their premium Three Point Vodka, beet shrub, and Rock Creek Pear Cider. Now what is beet shrub, you ask? Shrub is a concentrated syrup that combines fruit (or beets in this case), sugar, and vinegar, which adds a special something to your cocktail and will impress your friends when you tell them the ingredients of your fancy cocktail.

1oz Three Point Vodka by Eau Claire Distillery
.25oz Journey Drinks Spicy Beet Shrub***
.25oz Lemon Juice
Rock Creek Pear Cider

Combine vodka, beet shrub, and lemon juice into a rock glass with ice and stir to combine. Top with Rock Creek Pear Cider and garnish with a pear slice.

***Journey Drinks Spicy Beet Shrub is available to purchase in-person at Eau Claire Distillery located in Turner Valley, AB (map). Trust us, it’s worth the drive.

** If you can’t make your way to Eau Claire Distillery below are two options on how to make your own beet shrub. Option 1 is the easiest version that results in just a basic shrub. Option 2 has a few more steps but includes some more savory flavours.

Equal parts: sugar, apple cider vinegar, beets

Add sugar and apple cider vinegar to a pot and heat on the stove, stirring constantly until the sugar has dissolved. Add beets and simmer to release the juices into the syrup. Cool the mixture and strain the solids through a cheese cloth. Place in glass jar in fridge for 2-4 days.

More information from The Spruce.

5 beets, cut into small chunks
1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
1 cup granulated sugar
1 tsp. black peppercorns
1 tsp. kosher salt

Tools: blender, spatula, mesh strainer

Add the beets and both vinegars to a blender and puree. Using a spatula, press the puree mixture through a mesh strainer into a medium bowl. In a glass jar or bowl, add the beet mixture, sugar, peppercorns and salt. Cover and let steep for a day at room temperature. Strain through a mesh strainer, bottle and store in the fridge and use within two months.

Full details from Imbibe Magazine.