ON THE LIST: SHRUBS

Not to be mistaken for a banksiastyle garnish, this old-timey bespoke mixer is on the rise, sitting solidly between the craft cocktail, health-conscious and waste-free movements. Refreshing, light and completely homemade, the shrub is a nasty-free way for mixologists to have free rein of flavours, because there are no rules. “Shrubs are a great way to preserve natural fruit flavours without any crazy equipment, artificial ingredients or weird chemicals,” says bartender and drinks writer Fred Siggins. “They’re easy to make, pretty much non-perishable and you can use them in both boozy and non-alcoholic drinks, plus there’s endless experimentation with combinations of fruits, vinegars and spices.” Ask your nan.