TIBT: Blueberries, Mint, and Rye..

…Oh my! That’s right, it’s Throw It Back Thursday again and before you even say it – I know; Derby season is technically over.  This cocktail recipe comes almost a month too late to be enjoyed whilst watching or participating in the iconic Kentucky Derby, the mint julep’s premier southern advocate.  Nevertheless, as an avid (yet hopeless) gardener, I personally consider this particularly delightful beverage to be in season whenever its primary ingredient is, and thankfully, I am in luck!  Mint is in season until at least the end of fall, so it is safe to say that I will continue to enjoy my mint juleps whenever I please.

I am almost ashamed to admit that not only can I not take credit for this recipe, but also that the deliciousness shared in this blog represents only a fraction of the original goodness that its actual creator intended when he crafted this cocktail for the first time.  In fact, my initial exposure to this recipe had me so enraptured with it that I managed to coerce the poor man into preparing me a small batch of the shrub and simple syrup with which he paired it so that I could enjoy the fruity delight from the balcony of my beach side hotel suite.  Needless to say, it left quite an impression on my palate, and I am still somewhat surprised that I have waited this long to revisit it.

In my opinion, the mint julep is king amongst a myriad of subordinate cocktails.  While I can thoroughly appreciate any good bourbon or rye for its numerous flavor qualities on its own, I find the addition of an ingredient so pure and simple as mint – a leaf from a plant that grows out of the dirt – to be so idealistically pleasing to me that it only amplifies the already extraordinarily palatable experience.  Yes, I’ll admit that I am a bit of a tree-hugging hippie, and I love all things that are natural and unadulterated, especially in the culinary realm, so it comes as no surprise that muddling a bunch of leaves with some sugar and bourbon in a glass makes my day.

All of that being said, I find this take on the mint julep, brought to you by the masterful Kevin Harris, to be first in its class.  Please, Do enjoy.

The Blueberry Julep

2.5oz Doc Holliday Rye Whiskey (Milledgeville, GA) (Four Roses Single Barrel pairs nicely as well)
.5oz blueberry shrub (recipe below)
1 sugar cube
4-5 large mint leaves
2-3 blueberries

In a Boston shaker, add blueberries, mint leaves, sugar cube and shrub then muddle gently (it takes very little effort to extract the full flavor of a mint leaf; there’s no need to batter when bruising will do the trick).

Add rye whiskey and a scoop of crushed ice and stir.

Pour into a rocks glass, add some fresh ice and a few blueberries to garnish and enjoy.

I’ve chosen a rye for this recipe mainly because I find myself craving a spicy kick to stand out amongst the smooth, soothing mint and berries, and also because I am a bit obsessed with rye at the moment.  Doc Holliday struck my fancy the first time I tried it; the well rounded boldness of flavor thoroughly impressed me (as did the price), and I always try to shop as locally as possible when I can. If you consider yourself a fan of rye, hunt this bottle down and treat yourself to Milledgeville’s finest.

Before delving into the blueberry shrub, it is worth noting that there are a number of ways to prepare a shrub, regardless of the fruit of choice. Although I have experimented with several different methods, I still consider myself a novice in the craft, so I am not certain I am the best person to speak on which method is “best”. There is a wide variety of sugars and vinegar from which to choose, though I have been told by many the wise mixologist that the color and flavor of the vinegar should compliment that of the fruit. However, if you find yourself at a loss of where to begin, keep in mind that the beauty of shrubs and syrups is that nearly every experiment turns out to be quite tasty, and that whatever you happen to discover on your first attempt will only provide you with a foundation on which to build your next idea.

Blueberry Shrub (cold method)

2 cups organic blueberries
2 cups granulated sugar
1.5 cups white wine vinegar

Combine blueberries and sugar in a large mixing bowl or jar.  Muddle blueberries slightly and refrigerate overnight (I allowed mine two nights).  Periodically stir fruit and sugar to prevent sugar from accumulating at the bottom of the container.  When you feel the fruit is sufficiently softened and that the juice has dissolved enough of the sugar to form a syrup, press the remaining mixture through a fine mesh strainer to extract the syrup from the fruit.  Add vinegar to the syrup and continue to refrigerate, shaking every few hours.

The best way to determine whether or not your shrub is ready for use is simply by tasting.  A fully matured (cold method) shrub will offer the full flavor and sweetness of the fruit you used, with a tangy after taste of vinegar.  If all you can taste is vinegar, chances are it could use another night in the fridge.

For the record, I cannot say that this shrub recipe is the same as the one that Kevin used when he originally crafted this sublime concoction; this is simply my attempt to recreate some semblance of its former glory.  He also used a vanilla bean simple syrup as a substitute for the sugar cube, which beautifully complimented the notes of oak and vanilla in the bourbon.  Perhaps when I can manage to get my hands on some fresh vanilla beans I can finally do Mr. Harris’ recipe justice.  Until then, I plan to sit on the porch and sip on my minty blueberry rye and imagine I am once again basking in the sun on the beach, listening to the crashing of the waves on the shore…maybe you should try it too.

 

Cheers!

– Chelsea