This delicious drink features the small, tart, dark purple huckleberry that is a favorite of both humans and bears alike. Unfortunately, huckleberries cannot be cultivated and only grow in the wild, which is why you’re unlikely to find them in your local supermarket. But, wild blueberries – which are smaller and more tart than the plump, sweet berries found in your grocery store’s produce section – are often available in the freezer aisle of some specialty grocery stores and organic markets, and will work as an acceptable substitute. This recipe makes one cocktail.INGREDIENTS
- .5 ounce huckleberry syrup (recipe below)
- .5 ounce fresh-squeezed lime juice
- 2 sprigs of fresh mint
- 2 ounces good quality white rum
- Generous splash of club soda
- For serving: small mint sprig, lime wedge, and 3-4 huckleberries
HOW TO MAKE:
In a cocktail shaker, muddle syrup, lime juice, and mint sprigs until well incorporated. Add rum. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 15 seconds.
Strain into a tall Collins glass filled with ice. Top with club soda and garnish with mint, huckleberries and a lime wedge.
This will make more than enough syrup for a couple of cocktails. Use extra syrup on pancakes, or refrigerate for up to two weeks. For longer storage, syrup can be frozen for up to a year.
- 1 cup huckleberries
- 2 Tablespoons water
- .5 cup sugar
- Pinch of salt
Add all ingredients to a small saucepan over low heat. Bring to a gentle simmer, uncovered, while stirring occasionally. Let simmer until the berries have fully broken down, 10-15 minutes. Strain with a fine-mesh sieve, tapping the side of the sieve with spoon to extract all of the syrup. Do not press on solids. Discard solids. Cool syrup in refrigerator.