1½ cups haskap berries
1 cup turbinado sugar
1 cup white balsamic
1/4 cinnamon stick
1 piri piri chili

Add all of the ingredients into a medium-sized bowl. Using a hand masher, mash the haskaps to release their juices. Let stand 24 hours or at least overnight in the refrigerator. Strain the liquid into a clean container. Reserve.

The cocktail

1 ounce gin
½ ounce vermouth
½ ounce Lillet (an oak barrel-aged aperitif wine from France)
¾ ounce haskap shrub
½ ounce lemon juice

Add all of the ingredients into a bar shaker. Shake well. To serve, strain into a champagne coupe.