It’s late summer here in Spokane which means it peek huckleberry season. Huckleberries over here is kind of a big deal. They’re part of the vaccinium family like cranberries, lingonberries and blueberries, and they cannot be cultivated, making them it a special. They grow at a certain altitude so every year we take the bear spray and hike up our favorite skiing mountain to pick enough for the year. To be honest I came up with this because mama needed a splash of tolerance juice, we had fresh mint laying around as well as some leftover huckleberry syrup from our Swedish Pancakes that morning, and boom the perfect thing to sip on next to a bonfire at the end of summer.
- 2oz White Rum
- 1T Huckleberry Syrup (recipe below)
- 1 wedge of Lime
- 2 sprig of fresh Mint
- 4oz Club Soda or Lemon Lime Soda
- 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.
- 1c Huckleberries
- 2T Water
- 1/4c Sugar
- pinch of salt
In a small saucepan add huckleberries, water, salt and 1/2 the sugar. On low, bring everything to a gentle simmer. Let is simmer until the berries have mostly dissolved, about 15 minutes. Then 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 cook until fully dissolved. Serve warm on top of pancakes or, chill and add it to ice cream for an awesome topping. Or, if you’re feeling adventurous, add it to club soda for a refreshing mix into cocktails like a Huckleberry Mojito, or my favorite, a Huckleberry Moscow Mule!