Huckleberry Mojito

It’s late Huckleberry season here in Spokane, it’s also 5 o’clock! To be honest I came up with this because we had fresh mint from the garden as well as some leftover huckleberry syrup from our Swedish Pancakes that morning. Make a batch of your own syrup and have a signature cocktail for your next dinner party!

Huckleberry Mojito

Yield: 1 Drink

2oz White Rum

1T Huckleberry Syrup (recipe below)

1 wedge of Lime

2 sprig of fresh Mint

4oz Club Soda or Lemon Lime Soda

Ice

In a cocktail shaker, add the mint, lime, and huckleberry syrup. Smash it with a muddler until everything is well incorporated. Add rum and shake vigorously for a minute. Strain it into a prepared glass that is full of ice.  Top it off with the club soda or Sprite/7up and finish with a garnish of mint and lime. My husband likes to throw a few whole huckleberries in as well just to give that extra little touch. 

Huckleberry Syrup:

Yield: 1c Syrup

1c Huckleberries

2T Water

1/4c Sugar

pinch of salt

In a small sauce pan add huckleberries, water, salt and 1/2 the sugar. On low, bring everything to gentle simmer. Let them simmer until the berries have mostly broken down, about 15 minutes. Strain the syrup with a fine mesh sieve to remove the seeds and the skins. Return the berries to the pot and taste. Add more sugar if you need and if so, cook until fully dissolved. Serve warm on top of pancakes or chill and add it over ice cream for an awesome topping. Or, if you’re feeling adventurous, add it in as a refreshing mix into cocktails, like a Huckleberry Moscow Mule! Cheers! 

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