Wonders of Summer: Blueberry Currant Whiskey Smash

Blueberry Currant Smash_1Blueberry Currant Smash_2
This summer, I’m participating in the West Village CSA, a local farm share, which means that once a week, I’m the lucky recipient of a hodgepodge of organic, New York-grown produce.

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.

Happy sipping!




  • 1.5 ounces Bourbon whiskey (I used Jim Beam Signature Craft)
  • ¾ ounce fresh lemon juice
  • ¾ ounce currant-infused simple syrup (recipe below)
  • Blueberries


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.



  • 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.

Currant Syrup