While every Tuesday feels like Christmas in July (as I eagerly rip open up my overstuffed bags of each week’s harvest), that moment of sheer joy quickly tranforms into that odd feeling at the end of a White Elephant Holiday Party. I always feel like I’m leaving with an assortment of the most random things possible, and I’m never quite sure if I’m losing or winning.
Either way, it’s a great exercise that forces me to get creative in the kitchen, and most importantly, in the bar.
Here’s what I whipped up last night with a half pint full of fresh summer currants.
BLUEBERRY & CURRANT WHISKEY SMASH
- 1.5 ounces Bourbon whiskey (I used Jim Beam Signature Craft)
- ¾ ounce fresh lemon juice
- ¾ ounce currant-infused simple syrup (recipe below)
Muddle a small handful of blueberries in a cocktail shaker. Add bourbon, lemon and simple syrup and pour into a rocks glass filled partially with crushed ice. Stir. Fill rest of glass with crushed ice, and garnish with blueberries or fresh mint.
CURRANT-INFUSED SIMPLE SYRUP
- 2 cups sugar
- 1 cup water
- 1 cup fresh currants
Combine sugar and water and bring to a boil. Once all sugar has dissolved (the liquid will be clear), add the currants and simmer for 20 minutes. Remove from heat, strain and refrigerate until use.