Well, Buck Me
Well, Buck Me (Sea Buckthorn Berry Cocktail)
Makes: 2 drinks
Start to finish: 45 minutes
Sea Buckthorn Berry Syrup (makes enough for two drinks)
- 2 cups (500g) sea buckthorn berries
- 2 tablespoons sugar (25g) (you can add more if you want it less tart, but you’ll miss out on the amazing flavor profile)
- 4 ounces (120mL) vodka
- 8 ounces (236mL) fresh squeezed orange juice
- 2 ounces (60mL) sea buckthorn syrup
- For the syrup, combine berries and sugar over medium heat, bringing to a simmer, stirring frequently. Reduce heat to low. Continue cooking for about 20 minutes, stirring occasionally. You can choose to purée the berries or not, but you definitely need to strain this through a fine-mesh sieve. These berries are delicious, but they do have a prickly pod in the center. After straining, let the syrup cool.
- Mix all your cocktail ingredients in a shaker with ice. Give it a few shakes, and serve over ice.
The sea buckthorn syrup is also a damn fine addition to mimosas. If you’re a hot tea fine, you’ll want to try this: a friend of mine who was born in Russia introduced me to the best tea ever by adding the berries, ginger, and orange.
What the hell is a sea buckthorn berry? They’re more popular in eastern Europe. The plant does grow around the world, but it’s not as common. It tastes almost like a tart citrus. Outside of Europe, you will probably only be able to find them frozen in a European food mart – if your city happens to have one. They’re packed with tons of nutrients, and can even be used to create some home skin remedies.
These babies do keep you regular, so if you drink too many of these cocktails, I’ve given you fair warning…
Currently Listening To:
Vader – Sword of the Witcher
Eastern European berries = Eastern European metal. I get to see these guys on the 70000 Tons of Metal next week. Yes, I’m bragging.