Blueberry Blackstrap

Blueberry Blackstrap

Blueberries, molasses, and bourbon...few things could be more of a piece.  This cocktail is a portrait of the Appalachian mountains, where blueberries grow wild and molasses is the sugar of choice.  Bourbon is ubiquitous in these parts.  Here, it adds just the right amount of heft and smoke to weave everything together.  



    1. Combine the Pasubio, bourbon, and syrup in a shaker over ice and stir until well-chilled. 
    2. Run the rosemary along the edge of a rocks glass.  Add ice to the glass and strain the cocktail overtop.  Garnish with the rosemary. 
    3. Serve somewhere between autumn and winter, when time feels hard to pin down and the days are growing short. 

    For the blackstrap molasses syrup: combine 1 cup water and 1 cup blackstrap molasses in a small saucepan and bring to a boil.  Stir until the molasses is fully dissolved and allow to cool.  Store in the refrigerator for up to a week. 

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