In the acidic mountain soil of the northwestern United States and Canada, the tiny, bluish-purple huckleberry fruit begins to ripen mid-August. The picking season might stretch for four weeks unless the bears beat you to them. Unlike its blueberry cousin, huckleberries must be hand-picked, and attempts to cultivate them have been unsuccessful. A pound of fresh huckleberries sells for about $20, the same price as filet mignon--huckleberries are a treat and, unless you plan to visit the alpine meadows of the Rocky Mountains in late August, finding them fresh is next to impossible. Flash frozen berries, however, are available year-round and perfect for making jam. Beware! The intense sweet tart flavor of the huckleberry may spoil the senses. It just may become more than a once a year obsession.
Directions2 ounces Seedlip Spice 94 1/2 ounce lime juice, freshly squeezed 1/2 cup ginger beer 1/4 cup huckleberries, fresh or frozen 2 mint leaves Flower, garnish
- Pour the Seedlip Spice 94 and the lime juice into a cocktail shaker.
- Add the huckleberries and the mint leaves and muddle until the berries are thoroughly crushed.
- Add ice cubes to a double old-fashioned glass.
- Top and pour the cocktail shaker mixture over the ice. Finish with ginger beer. Garnish with a flower.