05/27/2026
Prep day today for a revamped Peach & Young Ginger, and a new improved formulation of Cara Cara Orange & Hibiscus Sangria. Peaches are really pectin-y, and as we've found, super challenging to get the syrup out of what quickly turns into an enormous pulpy mess. This time we are trying out some puree from the Oregon Fruit Company--more fruit, fuller body, ripe at the peak of freshness, less sensation of my soul leaving my body. Similarly, our beloved summer Sangria flavor is now made with Cara Cara orange puree, delectable and sweet pink oranges with notes of cherry. Pictured are the botanical vinegar infusions for each--sliced young ginger in apple cider vinegar, and a mix of anise, cinnamon, tamarind, pomegranate molasses, lemon and orange, hibiscus flowers, and bay in red wine vinegar. We are excited to get this bottled up and out into the world for these early summer days!
