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Photo by Craig Wagner/Studio 3

 

 

 

Doc Holliday

When huckleberry season hits, this recipe from Brooklyn bartender Stephanie Schneider is one of the best ways to put this summer fruit to use. Save the leftover macerated huckleberries as a topping for ice cream.


1 1/2 oz. light sugarcane rum
1/2 oz. fresh lime juice
1/2 oz. macerated huckleberries
2 oz. huckleberry-flavored black tea, chilled (find it at culinaryteas.com or well-stocked tea shops)
Ice cubes
Tools: shaker
Glass: highball
Garnish: huckleberries

Combine the first three ingredients and shake with ice. Pour contents of shaker into a highball glass. Add huckleberry tea. Add ice to fill glass. Garnish.

Macerated Huckleberries:
1 cup fresh, ripe huckleberries
2 Tbsp. superfine sugar
Zest from 1 lime

Stir ingredients together and refrigerate overnight.

 

Stephanie Schneider, Huckleberry Bar, Brooklyn, NY

 

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