Ash and Elm Food Pairing


Sother Teague suggests pairing his Shift Drinks cocktail with his recipe for Rosemary Driftwood Shrimp Over Hibiscus Noodles. Yes, you can use bitters in your cooking, too!

Rosemary Driftwood Shrimp Over Hibiscus Noodles


  • 1 thick bunch rosemary
  • 1 lb peeled shrimp
  • 2 Tbsp olive oil
  • 2 oz fresh lemon juice
  • several dashes Driftwood Bitters
  • coarse sea salt
  • fresh ground pepper
  • lemon wedges, for service
  • 1/2 cup dried hibiscus flowers or 3–5 hibiscus tea bags
  • 14 oz bag rice noodles
  • 2 Tbsp olive oil
  • 1/2 tsp crushed red pepper flakes
  • 2 Tbsp sliced scallions


  1. Heat oven to 500 degrees.
  2. Toss shrimp with olive oil and lemon juice and several dashes of Driftwood Bitters.
  3. Spread rosemary branches in the bottom of a roasting pan. Spread the shrimp on top. Sprinkle generously with salt and freshly ground pepper.
  4. Roast, turning shrimp once, until they’re pink all over (10–12 minutes).
  1. Bring large pot of water to a boil and add hibiscus. Allow to steep for 5–8 minutes until a deep ruby color stains the water.
  2. Remove hibiscus. Add noodles and allow to steep until tender (about 10 minutes).
  3. Strain noodles and toss with olive oil, chili and scallions. 
  4. Serve shrimp atop noodles with lemon wedges, and enjoy with Ash and Elm cocktails! Show your work.

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