Recipe: Currant Syrup + Cosmo

Given our particular affinity for berries, we are lucky to have inherited Jake’s grandmother’s home surrounded by raspberry, currant and gooseberry bushes. This year we added to the patch with hearty low and high-bush blueberries, lingonberries, huckleberries and elderberries sourced from Project Native. And now, we’re smack-dab in the middle of high berry season, with perfectly ripe blueberries, raspberries, currants and gooseberries shouting out for our attention.

Most evenings before dinner, we grab a container and go out to mine our precious jewels from their shrubs. Snacking as we go, we never seem to tire of foraging from own backyard. What makes it back inside is often gobbled up that evening as is, by the handful. Occasionally, with a little extra time and energy, we’ll spoon them over biscuits with cream.

No matter how fast we chomp, though, we always get to a point where we cant keep up with the supply and we have to start preserving. One of our favorite ways to prolong our enjoyment is by making syrups. They are a super-quick and incredibly versatile way to stretch the season — and super yummy as a base for cocktails. Here’s our recipe for a simple currant syrup, which is just as good in a currant Cosmo as it is over vanilla ice cream.

Currant Syrup

+ 2 cups currants

+ 2/3 cup water

+ 4 tablespoons sugar

1. Place all of the ingredients in a small pot and bring to a boil.

2. Once the berries have reached a hard boil, turn down to a gentle simmer and walk away for 30 minutes.

3. Strain the syrup into a jar and, with a spoon, push the remains of the berries through the sieve.

Currant Cosmo

+ 2 oz. vodka

+ 2 oz. currant syrup

+ 1 oz. vermouth

+ juice of one lime

1. Combine ingredients together in a cocktail shaker, shake until cold, and serve with a lime wedge or fresh berries.

Note: This recipe originally appeared on RuralIntelligence.com on July 21, 2014. It's been back-dated here on our blog so that it falls, seasonally, in the right place.

Locahol: Harvest Moon

The other night we were enjoying some post-dinner Boardwalk Empire and Silka was conflicted; she wanted something sweet but she also wanted a cocktail. Luckily Jake, our official mixologist had just discovered Breuckelen Distilling Whiskey.

Jake is an American whiskey fanatic and was excited about finding another good, distinctive whiskey - and a local one at that. What makes this whiskey stand out is it's deep maple syrupy notes which make it rich, warming, smooth, and delicious. While we aren't usually fans of sweet cocktails, this night, at Silka's request, Jake jumped to his feet with a burst of whiskey-fueled inspiration. Why not make a dessert cocktail? And our first original cocktail was born - the Harvest Moon. 

When we say Jake is the "official mixologist" we don't mean to imply he actually knows anything about tending bar or creating drinks. But he knows how to combine flavors and he knows how to drink whiskey, so... close enough. We ventured into the kitchen, grabbed some apples, cinnamon sticks, and the last of our super dark maple syrup that Jake’s brothers tapped last year. And, whoa, did it hit the spot! We're definitely going to do this more often!

Harvest Moon

+ 1 ½ oz whiskey - we used Breuckelen Distilling Whiskey

+ 1 tablespoon of dark maple syrup

+ 1 apple, cut into eight pieces

+ 4 oz water

+ ½ cinnamaon stick

+ 1 tablespoon of butter

1. In a small sauce pan, combine the maple syrup, water, cinnamon stick, and 4 apple slices. Bring to a hard simmer on medium-high heat and cook for about 5 minutes. Taste to make sure it's apple-y and cinnamon-y enough. If it's not sweet enough for you, add more syrup. 

2. Remove from heat and whisk in butter. Strain into a glass. Pour whiskey over, and stir gently. 

3. Serve with an apple slice garnish or add the cooked apples back in the glass. Drink away!