Saskatoon berry busk

By Bill Alexander
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Ingredients

Cocktail:

  • 60 milliliters (2 ounces) Canadian Club Rye
  • 3-4 mint leaves (muddled into glass)
  • Ginger ale
  • 1 heaping teaspoon of Saskatoon Berry Jam
  • 1 mint spring (garnish)
  • 1 pickled Saskatoon berry skewer (garnish)
  • 1 lime wedge

Pickled Saskatoon berries:

  • 1 cup red wine
  • 1 cup water
  • 1/4 cup sugar
  • 2 tablespoons salt
  • 1 cup Saskatoon berries

Saskatoon berry jam:

  • 1.4 kilograms Saskatoon berries
  • 1/4 cups brown sugar
  • 1/4 cups glucose syrup
  • 1 cinnamon stick whole
  • 1 whole clove
  • 1/8 cup lemon juice

Directions

Cocktail:

  1. Grab a collins glass and three to four leaves of mint. Give the mint a quick slap between each of your hands to break the leaves and release the aroma. Then place these leaves into the Collins glass and begin to muddle the leaves into the base of the glass.
  2. Add Saskatoon berry jam into the base of the glass and then add in the 60 milliliters (two ounces) of rye. Grab a teaspoon and give this a quick stir to evenly integrate.
  3. Fill the glass just over half full with ice. Fill the remainder of the glass full with ginger ale.
  4. Garnish with lime wedge, mint leaf and pickled Saskatoon berry skewer.
  5. Ensure you give the drink a good stir to ensure all of the flavours blend. 

Pickled Saskatoon berries:

  1. Heat the red wine vin, water, salt, and sugar in a saucepan.
  2. Pour ovetop of the berries.
  3. Let cook in liquid and cool in own juices.
  4. Skewer five or six berries per skewer. 

Saskatoon berry jam:

  1. Add all ingredients into large pot and reduce for four hours.
  2. After reduction is complete, remove four cups of berries and cinnamon sticks and set aside in separate bowl.
  3. Puree remaining mixture into even consistency.
  4. Add four cups whole berries and cinnamon sticks back into mixture and stir to incorporate. 

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