From Us


sippin' on... summer

It’s August and we are at peak summer now. Our markets are the most abundant they’ll be all year and at this point, we’ve eaten our weight in watermelon, tomatoes and all the stone fruits we can get hands on. Summer is not the time for fussy food, as peak summer produce doesn’t need much. It’s also not the time for fussy drinks. While H20 will always be our numero uno, who doesn’t love a fun summer mock/cocktail? Now, we love new products and beautiful packaging just as much as the next person, but the booming category of spiked seltzers, canned cocktails and hard kombucha is frankly, overwhelming. Hey, we get it. It’s hot! Refreshing beverages are what our bodies are craving! So instead of reaching for one of what feels like hundreds of prepackaged beverage options, we’re mixing up our own. Shocker. We know... 

A shrub, featuring just about any fruit you have on hand, a Paloma-esque drink that gets it’s subtle sweetness and fizz with the help of guava kombucha, and a go-to recipe for salted watermelon juice that’s perfect all on it’s own, and also the perfect match for smoky mezcal. All these recipes make great non-alcoholic options, but also take well to liquor, if you’re looking for something boozy. A little extra planning and preptime will be worth it when you’re sippin’ on something light, refreshing and made with the simplest of ingredients. 

And what pairs better with a good drink than live music? Not much. Which is why, in addition to the delicious drink recipes, we’re sharing some free music events around the city that we can’t wait to attend; shrub, watermelon juice, kombuch-tail in hand, of course. 

Any Fruit Shrub 

Like most things, there are many a ways to make a shrub, here, we are sharing the simplest. This recipe requires planning a few days in advance. But the good news is, once it’s done, the shrub can stay refrigerated for up to three months. Just about any combination of fruit works here and shrubs are a perfect way to use up bruised peaches or plums, squished berries or cherries and/or any combination of them. 

1 pound summer fruit (berries, plums, peaches, cherries) pitted and chopped if using stone fruits 

¾ cup cane sugar

¾ cup apple cider vinegar or white wine vinegar

Mix fruit and sugar in a glass bowl or large mason jar, mashing the fruit  a bit to bring out its juices. Cover the bowl or jar and refrigerate for 24 hours.

24 hours later, stir the mixture well, add vinegar and chill for at least two days, and up to one week. When ready to use, stir well to make sure sugar is completely dissolved, strain through a fine mesh strainer, pressing the solids to get all of the juice.

Pour the mixture into a clean mason jar or other glass bottle with a top. Store in the fridge for up to three months 

To prepare a drink, add 2oz. shrub to an 8oz. glass filled with ice, top with sparkling water, garnish with complimentary herbs such as mint, basil, lemon verbena…

If a boozy shrub cocktail is what you’re after add 1.5oz of a spirit of your choice to your ice filled glass before topping with soaking water. We find the gin pairs particularly well with a summer fruit shrub. 

Salted Watermelon Juice 

Borrowed from Bon Appetit, this simple two ingredient recipe makes the most of one of our favorite summer fruits. BBQ or picnic? Make a double batch, the spot-on combo of salty and sweet guarantees this crowd pleaser goes fast! Purists and mezcal lovers alike will appreciate this seasonal treat. 

5 cups cubed watermelon 

1/2 tsp. kosher salt

Lime wedges (for serving; optional)

Purée watermelon in a blender until smooth. Strain through a fine-mesh strainer into a glass pitcher or jar, pressing on solids to extract as much juice as possible; discard solids. Mix in salt.

Enjoy over ice with a lime wedge or use as the base for a smoky mezcal cocktail. 

3.5 oz. salted watermelon juice 

1.5 oz. mezcal

¾ oz. fresh lime juice

Lime wedge + thin sliced jalapeño for serving 

Pour all ingredients into a salt rimmed glass filled with ice and stir. Garnish with a lime wedge and a few thin slices of jalapeño for a subtle hint of heat.

Guava Kombuch-tail 

A traditional Paloma cocktail is made with sugary, grapefruit flavored soda. No thanks! Instead, this Paloma inspired mocktail or cocktail (you decide) gets its perfect sweetness and fizz from GT’s guava kombucha. A go-to summer favorite with gut friendly benefits to boot. Yes, please! 

3.5 oz. GT’s guava kombucha 

¾ oz. fresh lime juice

1.5 oz tequila (optional) 

Add all ingredients to an ice filled glass. Enjoy!  




See below for local music events that pair particularly well with cool drinks :) 

FREE local music events! 

Porchlight Music Theatre | Broadway Showtunes!

Date + Time: Tuesday, August 3, from 6:30 PM - 8:00 PM

Location: Welles Park 

2333 W. Sunnyside Ave. 

Chicago, IL 60625

Chicago Afrobeat Project and Crown Vic Royal

Date + Time: Thursday, August 5, from 6:30 PM - 8:30 PM

Location: River Park 

5100 N. Francisco Ave. 

Chicago, IL 60611

Grant Park Orchestra | Classic Broadway

Date + Time: Friday, August 13, from 6:30 PM - 8:30 PM

Location: Millennium Park, Jay Pritzker Pavilion

Andrew in Anotherland

Date + Time: Monday, August 16, from 6:00 PM - 8:30 PM

Location: Millennium Park, Jay Pritzker Pavilion

Afrodjia Social Club + Proximity

Date + Time: Monday, August 30, from 6:00 PM - 8:30 PM

Location: Millennium Park, Jay Pritzker Pavilion