Kumquat and Lavender Shrub Mocktail

There’s nothing like fresh citrus to brighten up a cold winter, and at Oliver’s this week we are featuring the bounty of Winter Citrus! On sale is an array of the best citrus that California has to offer, from Blood, Navel and Cara Cara Oranges to Kumquats and local Meyer Lemons! Shrubs have become popularized in the past few years, and this mocktail recipe utilizing fresh Kumquats is both unique and pleasing.


  • Serves: 16 servings
  • Prep Time: 20 minutes


  • 1 pound whole kumquats, quartered
  • 1 cup mild honey
  • 3 tablespoons lavender buds
  • 1/2 cup fresh Meyer lemon juice
  • 1 cup apple cider vinegar
  • Fever-Tree Club Soda


  1. Place the kumquats, honey, and lavender in a glass bowl or large jar and muddle to draw out the juices and oils from the citrus. Stir in the lemon juice and vinegar. Cover the shrub and let it sit at room temperature for 2 full days. After two days, strain the shrub, pressing on the solids to extract as much liquid as possible.

  2. Store the shrub in the refrigerator for up to a month. To serve, pour a few tablespoons into a glass. Add ice and club soda until you like the way it tastes; 1 part shrub to 3 or 4 parts club soda is usually about right.

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