Smokeye Hill Huckleberry Sour Cocktail
recipe courtesy of SKS Executive Chef Nick Ritchie
Ingredients
4 ounces Huckleberry-Ginger Syrup (recipe follows)
4 ounces Smokeye Hill Straight Bourbon Whiskey
2 ounces lemon juice (preferably Meyer lemon if available)
Splash ginger beer
rosemary sprig garnish
Method
- Prepare lowball glasses with Craft Ice.
- In a bar pitcher or shaker, mix well the chilled syrup, whiskey and lemon juice
- Pour into the prepared lowball glasses with the Craft Ice. Splash each drink with ginger beer and garnish with herb sprig
Huckleberry-Ginger Syrup
Servings: Makes approx. 4 cups
Ingredients
2 cups of water
2 cups sugar
2 lemons, zest and juice (preferably Meyer lemons if available)
4 ounces ginger, peeled and chopped
1.5 cups fresh or frozen huckleberries
Method
- Preheat Sous Vide well to 140 degrees. Combine all ingredients in a pitcher and whisk to combine. Carefully add mixture to a vacuum pouch and seal. Place it in the sous vide well and cook for 3-4 hours. Allow it to cool and refrigerate overnight. Strain and reserve.
***Alternate traditional cooking instructions - Combine all syrup ingredients in a small pot and whisk to combine. Bring mixture to a boil for a few minutes and immediately turn off the heat and whisk again. Allow it to steep at room temperature for 2-3 hours before straining. It will have a rich purple color when finished.
2. Strain and refrigerate in a sealed container.
- This recipe will make excess syrup. It can be stored and refrigerated for up to a week. It also makes for a nice addition to a spritz or a great mocktail. The syrup recipe can be scaled down if desired.