Shrubb is a holiday tradition in Martinique which starts annually on All-Saints Day (November 1st) at which point dried citrus peels are ceremoniously peeled and sundried. The peels are added to bottles of rhum to infuse in the sun and just before Christmas, the infusion, spiced sugarcane syrup, and more rhum are combined to form a delightful and festive treat to serve at all social occasions throughout the season. Shrubb is usually served by itself or with Champagne in Martinique, but this delicious orange liqueur has been embraced by bartenders and chefs alike for all applications from margaritas to soufflés.