Blueberry shrub syrup served over crushed ice with soda water, improved with a port float.

Carrot pickle twist on Jerry Thomas’ 1876 Daisy using a carrot shrub syrup flavoured with cinnamon, pepper berries and rosemary.

Quinces pickled in apple cider vinegar flavoured with coconut sugar, cinnamon, star anise, coriander and strawberry gum.

How to use pickled cherries as a cocktail ingredient: to add fruit, sweet-sour, spice flavours and make cocktail garnishes.