May 2021 - Patent & the Pantry

Lockdown Libations no. 22: Blackberry Vodka Gimlet

I have blackberries. I haven’t used vodka in a while and a search of those two led me to a few variations on a gimlet that takes advantage of these deeply purple, sweet berries.

Calling this a gimlet may be a stretch given that recipe is traditionally just gin and lime and this is swapping that spirit for vodka and adding in fruit and some simple syrup to sweeten the whole thing. But it does have booze and lime, so…?

This is a sort of hybrid of a couple of recipes I found online. For one, I didn’t want to mess around with making a blackberry simple syrup when I could just muddle things (and since I tend to have simple syrup in my fridge anyway for various drinks) and for two, many options used gin. I love gin, obviously, but at this rate I’ll never get through my vodka supply. You should, of course, swap as you see fit.

(Want something a little lighter? Let me introduce you to a favourite archive recipe, the Blackberry Gin & Tonic — a delight!)

I used the last of my berries for this. And, you know what? I was sad I didn’t have more. This is quintessential summer and I am here for it. (But also, at three ounces of vodka a go… it’s most definitely for when I’m sitting on my own balcony with nowhere else to be unless I have a designated driver. Then again, given how this summer is shaping up given the latest reopening plan, I’m thinking I’ll have nowhere to go anyway. SIGH.)

Blackberry Vodka Gimlet

1 ounce freshly squeezed lime juice
6 blackberries, and more for garnish, if you have extra
3 ounces vodka
1 to 1 1/2 ounces simple syrup — depending on how sweet the berries are

To an empty cocktail shaker, add lime juice and the blackberries. Muddle the ingredients, crushing all the juice from the berries. Add vodka and simple syrup (starting with the smaller amount, or even less if you want a tangier cocktail), then top with ice. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a glass and garnish with blackberries, if you have them.

Lockdown Libations no. 21: Bee’s Knees

Cracking a new bottle for this: Saskatoon Honey Gin from Eau Claire Distillery.

What better liquor for a Bee’s Knees, which is all about the honey, than this gin made from locally sourced honey, Saskatoon berries and rose hips, along with the usual botanicals.

This week calls for sweet and simple. And this fit the bill perfectly. Softly sweet, slightly floral. Delicate and soothing.

I used my Tantalus Vineyards honey again — the last of it, actually — and it lent such a lovely flavour to the cocktail. A perfect farewell for that jar of deliciousness. Given how much of a role it plays in this cocktail, if you do have good honey hanging around in your cupboard, this is a good place for it.

I/m feeling a little low on words this week, so I’ll just say that I enjoyed this far more than I thought I would. Really. Truly. Like, I wish I had more honey, really, truly.

If you have gin — any standard one should work; having a honey-infused one was a bonus — I 10/10 recommend giving this a try.

Bee’s Knees

2 ounces gin
1 ounce fresh lemon juice
3/4 ounce honey syrup — see below

To a cocktail shaker filled with ice, gin, lemon and honey syrup. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a coupe or martini glass.

Honey Syrup

1 cup honey
1/3 cup hot water

Combine honey and hot water and stir to combine. Use immediately. Leftovers can be stored in the fridge for up to five days.

(I didn’t have a full cup of honey — nor was I sure I wanted that much syrup! So, I’ll confess I did the math and did three parts honey to one part hot water to make a far smaller batch. Here’s where knowing kitchen math is super helpful: one tablespoon = three teaspoons. So, I did 1 tablespoon honey to 1 teaspoon boiling water. Made just a little more than the required 3/4 ounces needed.)