Author: Nicole
Syrup
- 1 cup fresh aronia berries (chokeberries), leaves and stems removed
- 1 cup raw (turbinado) sugar (see Notes)
- 2 cups water
Cocktail
- 2 ounces bourbon
- ¾ ounce aronia berry syrup
- 3 splashes of Angostura bitters
- 1 splash orange bitters
- Garnish: orange twist
Make Syrup:
- In a medium pot over medium-high heat, combine berries, sugar and water. Stir to dissolve sugar and bring to just a boil. Lower heat to medium-low and let berries simmer. Using the back of a wooden spoon, crush berries to release juices. Simmer for 30 to 45 minutes until the mixture is reduced by half. The berries may not all break down – that’s okay as they will still release plenty of juice.
- Strain berry syrup through a fine mesh sieve over a bowl or measuring cup. Press gently with a wooden spoon to release any extra juice. Discard the juiced berries.
- Transfer syrup to a small container(s). Refrigerate for up to 3 weeks or freeze for up to 6 months. Makes about 2 cups of syrup.
Make Cocktail:
- Put bourbon, syrup and bitters in a cocktail shaker and stir for 2 minutes.
- Strain into a rocks glass filled with ice.
- Garnish with an orange twist.
* You can use the same amount of granulated sugar instead of raw sugar.
* Syrup recipe can be doubled, tripled, etc.
Recipe by Riegl Palate at https://www.rieglpalate.com/aronia-old-fashioned/
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