We try to eat berries every day in the indieculinary household– there’s a lot of evidence that berries are a potent superfood, important for optimal health. Plus they’re delicious. Win-win.
In the winter, though, when they’re out of season, we’re largely relegated to frozen berries. One can only eat so many yogurt-and-berry bowls. I could make a cobbler, crisp, or other baked delight, but holiday treat season is over and it’s back to a little law and order around here.
Enter the berry cocktail! We’ll have our berries and drink them, too. (You’ll notice any attempts at law and order have clearly not extended to cocktail oversight.)
I’ve observed a lot of mixologists incorporating preserves, marmalades, and the like into cocktails lately. I thought I’d try my hand at it.
This recipe uses frozen berries, heated and reduced until they’ve achieved a thick consistency reminiscent of preserves, but with a fraction of the sugar. Pomegranate molasses joins the party as a sweetener. (Yes, pomegranates are a berry. If you don’t have pomegranate molasses on hand, you should– it’s a lovely tart sweetener that is great for sweet and savory applications alike. You can learn more about what it is, where to get it, or how to make it in one of my previous posts… it’s a key ingredient in my muhammara popcorn crunch.) Juice of one satsuma (fine, not a berry) rounds out the drink with a subtle citrus note that marries the berries with the bourbon and club soda. Cheers!
P.S. If you don’t have pomegranate molasses, I recommend subbing simple syrup and a little lemon juice.
- 1 pound frozen organic mixed berries (recommended: blueberries, blackberries, and raspberries)
- 2 teaspoons honey
- 2 tablespoons berry reduction
- 2 teaspoons pomegranate molasses
- Juice of one satsuma
- 2 ounces bourbon
- 4 ounces club soda
- Combine the berries and honey in a saucepan and heat on low, stirring occasionally, for about an hour, or until the berries are broken down and all is reduced and thickened.
- Combine the berries, pomegranate molasses, satsuma juice, and bourbon, and whisk vigorously. (I don't recommend a cocktail shaker for this one because it will strain out the fruit, and you want the nice berries in your drink.)
- Pour into a highball glass over ice.
- Pour the club soda over and serve.