July 28, 2017

Honeyed Blackcurrant Cordial Smash

First things first I’m the realest.

Okay, maybe not the realest, realest, but I’m pretty real. I think. I don’t know. I’ve been second guessing myself a lot lately and Iggy Azalea isn’t helping me with her catchy lyrics that make me feel like I’m killin’ it when I vacuum.

I blame Just Dance and my daughter’s obsession with playing the song Fancy over and over and OVER again, because the song has now seared itself into my brain and has become this incongruent anthem for someone who feels waaaaaaay too old to do shots, wear heels, party past 930pm, or stay on my grind whatever that means (unless you’re talking grinding coffee…then, yes, I know exactly what that means.)

I always feel a little funny talking cocktails, because truth be told, I’m a beer girl, and lately a gf beer girl, which may or may not even be considered beer at all (in which case, I completely apologize to all true beer enthusiasts out there for even using gluten free and beer in the same breath. Yes, I feel the shame).

But, cocktails are this necessary thing.  You know, the fiddly things you do when you have company and you want to feel a little *ahem* Fancy (sorry, it’s not me, it’s Just Dance). So, occasionally I’ll make cocktails. And the end result typically finds me being one drink down with sticky, stained hands, and this depressing vision of my kitchen counter that I know is covered with weird little gloopy drops and a pile of about 37 implements that now have to be washed. And I’ll want a second drink, but that’ll mean going alllll the way back to the kitchen to make more gloopy drops and mess another bunch of implements and so I sit there and feel sorry for myself, with my empty glass in my sticky hands, and I shake my head and be all like, this is why I don’t make cocktails and I can never be fancy.

Needless to say, I’m a girl of simple pleasures and things that don’t require effort. Is that something I should even admit? (Yes, I brush my hair. Occasionally). My cocktails are always easy, and always, always, ALWAYS involve liquor cabinet standards: mostly because I don’t like going out in public and having people ask me if they can help me find anything. (Don’t believe me? Check out my other lazy gal cocktail endeavours! Make your own Raspberry Vodka? Sure, I got you! Want to get your lavender on and don’t know where to start? I got that too! Feelin’ cozy? okay, maybe not like *right* now, but Winter is coming, my friend.)

Honeyed Blackcurrant Cordial (with a smash!)

Enjoy the fruits of the season with this easy Honeyed Blackcurrent Cordial Smash! www.mudonherboots.com

This blackcurrant cordial is not fancy. It isn’t. It just appears fancy, which is really the best kind of fancy in my books. However, what it does take is time. But this is what cooking-type peeps like to call passive time, meaning it’s not you slaving away over a recipe; it’s you, walking away and letting the recipe do its thing. Now, if you want to tell your friends that this cordial literally took you 24 hours to make: you own it! I won’t tell (plus, who’d believe me, anyway?).

I’m pretty stoked with just how well this blackcurrant cordial turned out. It doesn’t use sugar, like a typical cordial and instead relies on honey for its sweetness. It’s got a really syrupy honey vibe with a tart finish, thanks to the lemon and the astringent properties of the blackcurrants (wow, I sound so knowledgeable. Probably because I’m the realest).

You can absolutely use it in a mocktail, drizzle it over ice cream, or add it to a pitcher of sangria. Plus, you can totally triple, quadruple, or million-tupple this baby: got a bumper crop of blackcurrants and a gallon of honey? Go for it!

Two things: you may notice I didn’t just put the honey in with the blackcurrants like you would when you’re making jam. That’s because I don’t want jam. Let me emphasize that again: I. DON’T. WANT. JAM. Sure, jam is great, but what you want here is a syrup. And although you probably could make the cordial by adding the sweetener at the beginning, the end result will definitely be harder to strain through the cheesecloth. Which would mean wasting precious yumminess.

Secondly, there’s an instruction not to press or squeeze the cheesecloth bag. This is because the juice will get cloudy with sediment. If you don’t mind sediment, then squeeze away, but there is something totally satisfying about a perfectly deep and clear juice that makes it well-worth the extra restraint. Plus, why stain your hands if you don’t have to?

 

Enjoy the fruits of the season with this easy Honeyed Blackcurrant Cordial Smash! www.mudonherboots.com

#FBCConnectingOverCocktails

Welcome to my third instalment of #FBCConnectingOverCocktails. This is a fun group who makes a bunch of cool seasonal bevvies and shares them up online. It’s like having a real-life cocktail party without all the boring chit chat and where sweatpants are totally optional (and, if you’re me: encouraged).

Cooking In My Genes’ Cherry Bourbon Lemonade

Dish ‘n’ The Kitchen’s The Friday Flame

Diversivore’s Clock Calm

JustineCelina.com’s Watermelon Froze Margaritas

Killing Thyme’s Blueberry Lemon Vodka Fizz

My Kitchen Love’s Spiked Peach Iced Tea

As always, three cheers for cocktails!

 

Enjoy the fruits of the season with this easy Honeyed Blackcurrant Cordial Smash! www.mudonherboots.com

Print Recipe
Honeyed Blackcurrent Cordial (with a Smash!)
Enjoy the fruits of the season with this easy Honeyed Blackcurrant Cordial Smash! www.mudonherboots.com
Course Cocktails
Cuisine Cocktails
Servings
Ingredients
Blackcurrant Juice
Honeyed Blackcurrant Cordial
Blackcurrant Smash
Course Cocktails
Cuisine Cocktails
Servings
Ingredients
Blackcurrant Juice
Honeyed Blackcurrant Cordial
Blackcurrant Smash
Enjoy the fruits of the season with this easy Honeyed Blackcurrant Cordial Smash! www.mudonherboots.com
Instructions
  1. Clean and pick through blackcurrants, removing stems and leaves (some stems are okay, we're pretty casual here!)
  2. In a saucepan, combine cleaned blackcurrants and water. Bring to simmer. Reduce heat and continue to simmer on low for 15-30 minutes, until blackcurrants have split and are soft. You can help the process along by gently smushing with a metal spoon. Keep in mind, blackcurrants stain EVERYTHING!!!
  3. Line a large, deep bowl with cheesecloth. I like to fold mine in half to get a good filter going on. Pour in the blackcurrant mixture. Gather the cheesecloth by the corners and tie together: not too tightly, but tight enough that it'll hold.
  4. Hang the cheesecloth bag by a kitchen cabinet pull, and position the large bowl underneath it. Leave it overnight and let the juice from the blackcurrants slowly drip into the bowl.
  5. DON'T BE TEMPTED TO PRESS/SQUEEZE/MANHANDLE THE BAG!! Otherwise the juice will end up cloudy, and who wants cloudy juice?!?
  6. Toss out the leftover blackcurrant pulp, if you want, or if you're feeling adventurous, try using it in a smoothie or mixed in your morning yogurt. (I highly recommend not doing this if you omitted removing the twigs and leaves. I mean, eating healthy is important, but let's not get crazy here!)
Honeyed Blackcurrant Cordial
  1. Pour the blackcurrant juice into a small saucepan. Add the honey.
  2. Add the lemon juice, being careful to strain the juice. We're looking for a clean, clear cordial here.
  3. Combine, and gently simmer on low for about 5 minutes, until the mixture slightly thickens and the ingredients have melded.
  4. Pour your cordial in a lovely bottle if you have, or a mason jar, if you don't. Keep refrigerated until ready to use. (Can safely keep for two weeks)
Honeyed Blackcurrant Smash
  1. In a glass, combine gin and honeyed blackcurrant cordial. Add a small sprig of rosemary and gently muddle with the back of a spoon. Remove rosemary, add copious amounts of ice, then top with sparkling water.
  2. Garnish with fresh sprig of rosemary and thick lemon peel, if desired.
  3. Enjoy!
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10 Comments

  1. Dana Sandonato - 4 months ago

    This whole post had me chuckling. I hope that by the time I have kids and they’re of age to get into their own music, that present-time music is much less insufferable. (Gawwwd, we really are getting old, aren’t we?)

    I love the ruby hue of this cocktail, and the use of rosemary! Incorporating herbs into a cocktail is one of my most favorite things — especially savory herbs. It just adds a fun and unexpected little twist, you know?

    • Jen - 4 months ago

      I’m getting old: you still have so much time…I agree with herbs in drinks. So chic and trendy. But delicious.

  2. Jess - 4 months ago

    This cocktail sounds smashing! I love the colour from the blackcurrant and overall it looks so beautiful – perfect for a weekend get-together with friends I think! Cheers!

    • Jen - 4 months ago

      THanks, Jess. It was pretty good and my weekend get-together was pretty smashing all thanks to my lovely blackcurrant cocktail!

  3. My Kitchen Love - 4 months ago

    You’re so fancy girl! Sorry too soon? Love your old fashioned feel cocktail! Makes me think of Ribena syrup … which I secretly love and don’t buy for a fear of drinking way too much of it. I hope I get a chance to make this smashing drink!

    • Jen - 4 months ago

      It’s never too soon to be fancy! I loved Ribena when I was a kid, too, and was going to use the term but wasn’t sure if it was copywritten and I’d get in trouble! ha ha. I used to think Ribena was like the FANCIEST!! (hmmm, now that I think of it, maybe the song Fancy actually inspired the drink…) 😉

  4. Justine @ JustineCelina.com - 4 months ago

    Jen these look and sound so elegant! I love that they’re so easy to make and you have me so inspired to use my Black Currants from the weekend farmers market. Your naturally sweetened cordial is going on the menu this week and I will absolutely be trying this out. Cheers to another fun Connecting Over Cocktails collab! 🙂

    • Jen - 4 months ago

      Thanks, Justine! Would love to hear what you think if you ever give them a try! Cheers!

  5. dishnthekitchen - 4 months ago

    Love the herbs! The first thing I noticed was, yes…your drink is quite clear and as a fellow jelly maker I can attest to restraining myself from ‘manhandling the bag’ so to speak!
    I love how everyone has brought their knowledge to good use in a fun and inventive way and I’m so happy to be a part of it.
    Cheers!

    • Jen - 4 months ago

      Yes! manhandling is the WORST yet soooo tempting!! (I have some raspberry juice I didn’t have patience for that has that sedimenty bottom layer in my fridge right now!) And I totes agree: we are all so different, yet our niche game is strong. 🙂

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