I can’t think of a better symbol of late summer than ripe huckleberries freshly picked on a brisk mountain trail. The Huckleberry Vodka crafted by Koenig Distillery in Caldwell, Idaho, is the perfect foundation for this cocktail. Hand-picked wild huckleberries and Rocky Mountain water combine to create a ripe and luscious aroma in this vodka that pairs perfectly with my favorite summer ingredients: cucumber with its refreshing crunch, fragrant basil and spicy ginger. Vivid butterfly pea flower extract and chlorophyll make beautiful swirls of blue, purple and green. An enjoyable, bright and colorful way to end the day!
Ingredients
2 slices fresh cucumber
1 slice fresh ginger
1 large basil leaf
½ ounce simple syrup
¾ ounce fresh lime juice
2 ounces Koenig Huckleberry Vodka
2 dashes Regans’ Orange Bitters
2-4 ounces Q Spectacular Tonic Water
Garnish
Cucumber curl
Optional
If you want a vibrant green hue without much fuss, seek out chlorophyll shots from your local cold-pressed juicer or whole foods grocer. For deep purples and blues, purple pea flower extract is easy to find and adds captivating color to any cocktail.
Directions
In a shaker tin, combine cucumber, ginger, basil and simple syrup, then muddle to release oils. Add vodka, lime juice and bitters. Top with ice, cap and shake vigorously to combine. Strain over cracked ice, then top with tonic water. Garnish with a cucumber curl and a splash of chlorophyll and purple pea flower extract and serve immediately.
Recipe featured in the 2023 Annual Print Issue.
