Ginger Honey Syrup
A simple house syrup for adding heat and sweetness to cocktails, highballs, and hot drinks. Best used fresh and kept refrigerated.
Cheers y'all.
ingredients:
1 cup (120 g) fresh ginger, roughly chopped (no need to peel)
1 cup (240 ml) boiling water
1 cup (340 g) honey
instructions:
In a blender, combine the ginger, boiling water, and honey. Blend on high speed until completely smooth, about 1–2 minutes. Strain the mixture through a fine mesh strainer or cheesecloth into a clean bowl or container, pressing gently to extract as much liquid as possible. Transfer to a glass bottle or airtight container and refrigerate until ready to use. Store in the refrigerator for up to 1 week.
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I’m your huckleberry ðŸ¤
I just got back from Montana with my friends at @traegergrills. It was strictly a grilling event but given what I do, of course I had to get behind the bar. I knew I wanted to incorporate local Montana ingredients like huckleberry, juniper (grown on site) and honey but also wanted to incorporate smoke from the grill. So I had the idea to make a bramble type cocktail.
For the smokey element, I smoked some local raw honey along with some juniper berries on the Traeger to just get a kiss of smoke. I then constructed the cocktail originally using gin like a traditional bramble, but the juniper botanicals overpowered the recipe so I switched to a reposado tequila and knew it was the perfect fit. They also had some locally made huckleberry liqueur which was the perfect last ingredient to top the cocktail and bring that sweet/sour/fruity element to the cocktail. Finally topped it with that smoked juniper berry branch to give it that botanical pop and tricking your brain into thinking you’re drinking a bramble when you’re actually drinking something closer to a margarita.
Given the ingredients and location, it was just fitting to call this the ‘Big Sky Bramble.’ Cheers y’all.
Big thanks to @i_drewcifer for the R&D help!
🎥: @tobojosh / @grillvaultbbq