CLEAN

In a cocktail shaker, combine the apple juice, shrub, syrup, lemon juice and gentian root tincture. Add 5 ice cubes, cover the shaker and shake hard for 3 seconds.

Fill a highball glass with ice.

Using a Hawthorne-style cocktail strainer, strain the drink into the glass. Top with the kombucha and garnish with the carrot slices. Sprinkle the carrots with disco dust, if you like.

Note: Recipes for the Beet + Shiso Shrub, Ginger Simple Syrup and Ginger + Manuka Kombucha are available on Edible Silicon Valley’s website, where Gaby explains why they all so good for you!)

DIRTY

In a cocktail shaker, combine the apple juice, shrub, syrup, lemon juice and gentian root tincture. Add 5 ice cubes, cover the shaker and shake hard for 3 seconds.

Fill a highball glass with ice.

Using a Hawthorne-style cocktail strainer, strain the drink into the glass. Top with the beer and garnish with the carrot slices.

Sprinkle the carrots with disco dust, if you like.

NOTE: Gentian is a bitter herb used for hundreds of years by herbalists, mainly for liver and kidney health and to treat gastrointestinal imbalances. It adds a distinct extra bitter note to the herbal profile of this drink. Start with two drops when first making this drink to see how bitter you want it. You’ll find both regular and alcohol-free tinctures at well-stocked natural foods stores.

The full cookbook is now available for purchase in local bookstores and online.

Recipe reprinted by Edible Silicon Valley - issue 24, shared from Clean + Dirty Drinking by Gaby Mlynarczyk with permission by Chronicle Books.