Old Fashioned Yet Currant
A New Take on a Timeless Cocktail
Mrs. April Jaure
Tall silver maple trees used to stand in front of my house near the street. In the first summer that we lived here, my father-in-law looked up to the first fork of one of them, where the trunk begins to branch out, and exclaimed, “There’s a currant bush growing in your maple tree!” He found a ladder, collected the bush from the tree fork, and planted it in our backyard.
Since then, we’ve watched our little currant bush grow, and every year we’ve collected a handful of red berries. This year, though, bright red currants seemed to explode from nearly every branch. And that gave me an idea . . . .
The Old Fashioned is a signature drink here in Wisconsin — a refreshing cocktail served throughout the state, especially at supper clubs. The drink, appropriately, hails from the 1800s. And though it has elegantly stood the test of time, even the best and oldest of traditions can sometimes profit from a timely, new twist. A currant twist, if you will. After a bit of mixological experimentation, I landed on the recipe before you. Introducing the Currant Old Fashioned.
My husband and I have found it to be a rather delightful summer treat. And, of course, it’s also delightful to spend time with our children during these warm, lazy days, so while I’m at it, I make a pitcher of currant and strawberry lemonade for the kids — also below.
Alas, the town removed the maples a few years ago when they did road work, but I am happy that the currant bush was saved from the tree first. It seems to like its new home in the soil as it continues to grow, spread, and bear fruit — and now beverages. If you have a shrub like I do that is exploding with copious currants, or if you are able to get them at your local farmers market, try these recipes. They are the perfect way to end a slow, summer evening.
— April
Currant Old Fashioned
What You Need
Equipment:
Pint-sized mason jar or tumbler
Fine mesh sieve
Potato masher
Muddler
Ingredients:
Simple syrup (enough for two cocktails):
1 1/2 – 2 cups red currants
1/4 cup water
1/4 cup sucanat sugar
Cocktail (per each):
Bitters — 6 shakes
Orange slice
1/2 oz Maple syrup
Lemon-lime sparkling water – 1/2 can
1 1/2 oz Brandy
Ice
What You Do
Wash currants well and remove stems. Since the mixture will be strained, it’s okay if not every stem is removed.
To make the simple syrup, put the sucanat sugar and water in a saucepan. Heat to a boil. Once boiling, stir until the sugar is dissolved. Add the currants and boil for two more minutes.
Remove from heat and allow to cool slightly. With a potato masher, mash currants right in the syrup to help get the currant juice out of the berries and into the syrup.
Using a fine mesh sieve, strain the syrup to remove seeds and other solids. Set aside syrup and allow to cool completely.
In the mason jar/tumbler add 6 shakes of bitters.
Add the orange slice and 1/2 oz of maple syrup.
Add 2 oz of the currant syrup and a splash of the lemon-lime sparkling water.
Muddle.
Add 1 1/2 oz of brandy and fill the jar with ice.
Top with lemon-lime sparkling water and enjoy.
Notes:
The classic Old Fashioned is made with a sugar cube and garnished with a maraschino cherry. But as you see, in this version, to make the cocktail healthier, I’ve omitted the maraschino cherry. And rather than using granulated sugar to make the simple syrup, I’ve used sucanat sugar, which is cane juice that has been dehydrated; because it is minimally processed, this sugar retains its natural vitamins and minerals.
I’ve also used lemon-lime sparkling water (in lieu of the usual lemon-lime soda). You can easily (preferably) make this yourself with plain sparkling water, lemons, and limes. And I’ve sweetened it with local maple syrup . . . a little memento, you might say, to my currant bush’s former home.
Currant & Strawberry Lemonade
What You Need
Equipment:
2-quart pitcher
Fine mesh sieve
Potato masher
Ingredients:
Simple syrup (enough for a two-quart pitcher of lemonade):
—Same as in cocktail recipe above—
Lemonade:
1/2 pound strawberries
Lemon juice from 10 lemons (about 1 1/2 cups)
More water to top off
What You Do
Follow the same directions as above (steps 1 through 4) to make currant syrup. If you’re making both cocktails and lemonade, just double up the quantity and make all the syrup at once.
Remove stems from the strawberries and puree the fruit in a blender.
Strain the lemon juice through a fine mesh sieve to remove any seeds that may have gotten in the juice and put in a pitcher.
Add strawberry puree and currant syrup to the pitcher and stir.
Add water to fill the pitcher and stir again. Refrigerate until cold, give it another stir if needed, and then it is ready to enjoy.
