The Cult Cocktail You Didn’t See Coming: Shaina Lowe’s “Poo Driver” from Café Mutton
Let’s get this out of the way: yes, it’s called the Poo Driver. Yes, it’s a little cheeky (pun very much intended). But don’t let the name fool you—this cocktail is no joke. Created by chef-owner Shaina Lowe-Banayan of the brilliantly quirky Café Mutton in Hudson, NY, the Poo Driver is a deeply flavorful, refreshingly complex drink that’s been winning hearts (and chuckles) since its debut. Combining the rich depth of California Prune Juice with lemon, vodka, and a touch of the bitter herbal liqueur Fernet-Branca, this Poo Driver cocktail will surprise you—in the best possible way.
“The Poo Driver cocktail is actually really delicious, even though it is a little bit of a prank. It’s actually very good and people really like it. It has a cult following,” Shaina admits. “Obviously it’s a wordplay on a screwdriver, but it doesn’t have much to do with a screwdriver at all. It’s vodka, prune juice, lemon, and a little bit of Fernet-Branca.”
About the Chef: Shaina Lowe-Banayan & Café Mutton
Café Mutton has become something of a Hudson institution—not because it plays it safe, but because it doesn’t. Lowe, a former butcher and deeply inventive cook, opened Mutton as a sort of homage to underdog ingredients and old-school food traditions. Think mutton burgers, liverwurst sandwiches, and yes… prune cocktails. Her approach is equal parts irreverent and reverent, giving overlooked ingredients like prunes a place to shine. As it turns out, when paired with the right balance of acidity and bitterness, prune juice makes for a cocktail experience that’s bold, balanced, and absolutely delicious.
Why The Poo Driver Cocktail Works
The prune juice brings a deep, almost caramelized sweetness that feels luxurious rather than cloying. The lemon juice sharpens the edges and keeps things bright, while the Fernet-Branca—a bitter Italian digestif—adds a complex, herbal finish. Vodka keeps it clean and crisp, and that tiny pinch of salt? It just makes everything pop.
The Poo Driver cocktail might start as a joke—but it ends as a revelation. Whether you’re brunching hard, surprising friends, or just need a new go-to nightcap, this cocktail is your perfect excuse to pour a little more pruney goodness into your life.
Go ahead—drink boldly (and responsibly).
Poo Driver Cocktail Recipe
Equipment
- Cocktail Shaker
Ingredients
- 2½ oz. California prune juice
- 1½ oz. fresh lemon juice
- 1 oz. vodka
- 1 tsp. scant Fernet-Branca
- Tiny pinch of kosher salt
Instructions
- Fill a cocktail shaker with ice.
- Add the prune juice, lemon juice, vodka, Fernet-Branca, and salt.
- Shake vigorously until well chilled.
- Strain into a chilled coupe or serve over ice in a rocks glass.
- Optional: Garnish with a lemon twist or a single California prune on a cocktail pick for a cheeky nod.
Notes
Use high-quality, 100% California prune juice for the best flavor. You want that velvety texture and naturally sweet richness that only California Prunes can deliver—no added sugars or mystery blends here.
Nutrition
Meet Chef Shaina Loew-Banayan
Chef Shaina Loew-Banayan is the chef-owner of Café Mutton in Hudson, New York, a beloved and unapologetically quirky restaurant known for its bold flavors, offbeat charm, and deep respect for underappreciated ingredients. With a knack for reinventing comfort food, Loew-Banayan has earned widespread acclaim, including a spot on The New York Times’ 2022 Restaurant List of the 50 best restaurants in America. At Café Mutton, they blend humor, heart, and serious culinary skill to serve up dishes—and cocktails—that are as thoughtful as they are surprising.
Read More About Cafe Mutton Here >
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