Earlier today at our little Cocktail Summit, we played with seaberries (aka sea berries or sea-buckthorn). If you haven’t tried seaberries before, they’re a small, soft fruit full of a milky, citrusy, tart juice – slightly astringent and very rich. They’re unlike anything I had ever tried.
I had been messing around with some wine syrups this week, and luckily had remembered to bring along a bottle of Verdejo syrup. To make Verdejo syrup, just boil down a bottle of Verdejo wine until reduced by half (should equal 12 ounces). Add a cup and a half of sugar and stir until clear. Let cool and bottle.
Now, on to the drink. Seaberries are also known as buckthorn, hence the name of the drink.
The Buckthorn Bruise Print Me
- 2 oz white rum
- 20 fresh seaberries
- 1 oz fresh lemon juice
- 1 oz Verdejo syrup
- 2 dashes Regan's orange bitters
- Muddle seaberries in a mixing glass until all their liquid is released.
- Add rum, lemon juice, Verdejo syrup and orange bitters and shake well over cracked ice.
- Strain into a chilled cocktail glass.
Recipe printed courtesy of jeffreymorgenthaler.com