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Currant Hustle Cocktail Recipe

Currant Hustle Cocktail Recipe

I’ve been on a Bulldog Gin kick the last few months. I served it with lychee juice and soda water at a Thai-themed dinner, and then with soda water, chilled green tea, and a dash of simple syrup at a Chinese-themed dinner.

This crowd-pleasing recipe is created by one of my supper club co-chefs, Eric Sherman. It’s a refreshing cocktail that is perfect for warm-weather entertaining.

Ingredients

  • ½ ounce currant syrup
  • ½ ounce lemon-lime juice (made with 3 parts fresh lemon juice to 1 part fresh lime juice)
  • 1 ½ ounces Bulldog Gin
  • Ice
  • 3 ½ ounces sparkling water (or dry sparkling wine, if you want to give it an extra kick!)
  • Orange zest, preferably blood orange or another thick-skinned orange

Directions

Combine the currant syrup, citrus juice, and gin together and stir. Add ice as desired and then finish with the sparkling water (or sparkling wine). Stir to combine.

Garnish the drink by cutting a swath of blood orange zest, holding it above the glass and pinching it in half, in front of a lit match, zest side toward the flame. The oils in the fruit skin caramelize and provide a wonderful aroma in the cocktail.


How To Make Cocktail Smokies Recipe


Follow our step-by-step, photo illustrated recipe to learn how to make Cocktail Little Smokies. Its the perfect appetizer for your next party and a Taste of Southern family favorite. Quick and easy to make, and ready in less than an hour. Printable recipe included.


Cocktail Smokies Recipe

You can probably find 101 different versions of this recipe on the Internet. It’s a very popular appetizer, especially around my family. The recipe seems to keep showing up at family get togethers.

Years back, members of my family contributed their favorite recipes to be included in a family cookbook that was based around our yearly family reunions. Sadly, the reunions aren’t held any longer, but thanks to the cookbook, I still have some of the favorite recipes.

My Cousin Becky contributed this recipe as one of her favorites. It calls for Currant Jelly.

I’d never had currant jelly to my knowledge before trying this particular recipe. I don’t know how readily available it is around the country, but you could easily substitute grape jelly instead if you prefer.

I found a jar of the jelly when I stopped at a produce market just across the North Carolina state line in Cana, Virginia. It wasn’t that I had not been able to find it anywhere else, I don’t think I had honestly started looking for it yet. It was more because of all the jams, jellies, and preserves that this particular store carried that caused me to look for it.

I must admit that these smelled pretty good while they were in the oven. Wait, you thought they were always made in a crock-pot? Not these. You only need 30 minutes in the oven with these and they’re hot and ready to serve.

The spicy brown mustard adds a whole new layer of flavor with them, so I encourage you to use that if at all possible.

You could easily prepare the sauce for these a day or two ahead of time, then just add it whenever you’re ready to bake them. And, even though we used almost two pounds of the Little Smokies, there was more than enough sauce to where you could add more of the sausages if you’d like.

So, if you’re ready for some quick and easy appetizers for your next party or family gathering, then let’s get in the kitchen, and… Let’s Get Cooking.


Cocktail Smokies recipe: You’ll need these ingredients.

You’ll also need a Tablespoon of Lemon Juice, but I didn’t get it in the picture. It was a bit camera shy I think. Smile.


Place the can of jellied cranberry sauce in a medium sized sauce pot.


Add the chili sauce.


Add the mustard.

A spicy brown mustard just adds a special flavor to this Little Smokies recipe. But, if you don’t have it, the plain yellow mustard will work.


Add the brown sugar.


Add the lemon juice.

Although I didn’t get it in the picture of ingredients, the recipe calls for a Tablespoon of lemon juice. I used the bottled variety.


Add the currant jelly.

If you can’t find currant jelly, you can easily add grape jelly as a substitute.


I’d never had any Currant Jelly to my knowledge.

The recipe from Cousin Becky called for currant jelly, so I wanted to try and stay true to the recipe. I know a lot of recipes use grape jelly instead, which you can easily use as a substitute.

As it turned out, I found myself up at the Virginia-Carolina Enterprises produce store just a few days after deciding to make this. They had a large selection of canned goods for sale, and I was excited to see that they had Currant Jelly. I had to get it.

The store is located just across the North Carolina state line in Cana, Virginia. I’d stopped here a time or two in the past, because I have to stop at all roadside produce stands when I travel. Smile. They always have a large selection of fresh produce, and lots of old fashioned candies, cheese’s, country hams, jams, jellies, and preserves. If you’re ever in the area, I encourage you to stop by.

I’m not getting paid to tell you this, they don’t even know who I am. I just like the place and always find something interesting each time I stop.


Stir all the ingredients together in the sauce pot. Place it over Medium heat on your stove top.


Stir the mixture often as it heats up. Let it stay over the heat until everything has fully melted.


Meanwhile, place the Little Smokies in a baking dish.


Pour the melted sauce ingredients over the smokies.


Place the dish in the oven and bake for 30 minutes at 350F degrees.

You’re basically just heating everything up, so there is no cooking it until it’s done point.


Remove from oven after 30 minutes.

It did bubble and splatter a bit as you can see. I might would cover this with aluminum foil the next time I make these. Just saying.


Enjoy!


Currant Recipes

There's something decidedly nostalgic about the flavor of red currants, something that calls to mind lazy expanses of yellow fields, darting sparrows, scrubby bushes laden with berries pressed up against weathered fence posts. Currants simply don't taste cultivated. They are the garden's wild thing, the counterpoint to the more reserved blueberry or juicy-sweet raspberry, the free-spirited cousin of the gooseberry. Popped in the mouth, they taste like summer itself. Roll them on the tongue, and time slows and clouds overhead move more lazily. Currants are tart when nibbled from the hand, but they're aromatic and sweet when baked into desserts. And combined with herbs, they're a welcome addition to savory dishes. So, set your sights on these oft-overlooked beauties, available June through August, and let each bright burst declare summer's arrival.

Getting to know red currants (Ribes rubrum):
Indigenous to moist northern regions, currants require lots of summertime rainfall.

Natural delights: They thrive in their native Britain as well as Scandinavia and New Zealand. North American varieties of red currants have required generations of cultivation, and even now can be challenging to grow -- so, how much sweeter the reward!

Homegrown: If you'd like to try your hand at growing, consult your local Cooperative Extension Service to learn which varieties will thrive in your region. "Red Lake," "Wilder," and "Stephens No. 9" are popular choices.


Ingredients of Rum and Currant

  • 50 ml black rum
  • 10 ml lemonade
  • 20 ml black currant cordial
  • 4 ice cubes

How to make Rum and Currant

Step 1 Mix black rum with black currant cordial

To make this yummy cocktail, take a rock glass and first add a few ice cubes in it. Then add the black currant cordial along with some black rum in it. Mix well.

Step 2 Add lemonade and stir well, your cocktail is ready

Add the lemonade then to give it that tangy flavour. Your Rum and Currant is ready!


Recipe Summary

  • 4 pounds fresh red currants
  • 1 cup water
  • 7 cups white sugar
  • 4 fluid ounces liquid fruit pectin

Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.

Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.

Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.


Absolut Kurant vodka-based cocktail recipes

Shake Absolut Kurant, Midori, and Cranberry juice in shaker with ice.

Strain into a rocks glass with a splash of seven on top.

Build in a collins glass over ice.

Combine all ingredients in a shaker and shake vigorously for 20 sec. Strain and serve with one fresh ice cube.

A mighty tasty drink that goes down smooth. If it's too sweet, try more vodka. If you really want to wow someone, double the recipe, add one egg white and shake for 15 sec instead of 20 sec.

Combine the sugar and cocoa powder in a saucer. Dampen the outside rim of a chilled cocktail glass by rubbing the orange piece around it, and rim with cocoa powder. Stir together the absolut kurant and godiva with ice in a mixing glass, and strain into the prepared glass. Serve.

Muddle lime in a shaker. Add ice and all other ingredients. Shake vigorously. Strain into a glass.

Chill cocktail glass. Pour ingredients with ice into mixer and shake well. Serve straight up with a cherry.

Blend the absolut kurant, oregat and frangelico in a mixer. Pour in highball glass, add 2 ice cubes, fill with the cranberry juice and sprite. Put a slice of lemon on the edge of the glass.

Optional - add a dash of lime for an even fresher taste.

Shake ingredients well with ice and strain into a chilled cocktail glass. Garnish with a twist of lime peel, and serve.

Add absolut kurant and sprite to a cocktail glass. Mix in the grenadine syrup, and add the cherry cola. Serve. Add a dash of lime for a slightly different taste.

Add vodka, triple sec and cranberry juice to a mixing glass, and mix well. Pour into a cocktail glass, and serve.

Mix vodka, jagermeister and red bull in a glass. Add ice and a slice of kiwi.

Shake ingredients in a mixing tin filled with ice. Strain into a highball glass.

Put some ice cubes into a highball glass. Pour absolut kurant into the glass and fill up with schweppes russian. Serve with a straw.

In a shaker half-filled with ice cubes, combine the absolut kurant, lemon juice, and sugar. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda.

Mix with ice cubes in a hurricane glass.

Mix all ingredients in a shaker. Serve over ice, and garnish with a lime wedge.

Pour absolut kurant into a cocktail glass, and fill with orange juice.

Pour absolut kurant into a large soft drink tumbler. Add grape soda.

Pour absolut kurant into a tall, highball glass. Add a few drops of lime juice, and fill with 7-up.

Pour absolut kurant into a tall, or highball glass filled with ice. Add rose's lime (to taste), fill with sprite, and serve.

Pour the vodka into a highball glass. Fill with ice cubes, and add sprite.

Stir with ice to chill and strain into a chilled cocktail glass. Garnish with a cherry, and serve.

Pour vodka and liqueur into a highball glass over one or two ice cubes. Fill with schweppes russian, and serve.

Pour a lot of kurant into ice filled glass. Fill with sour mix. Shake, always shake and add a splash of soda.

Poor ingredients over lots of ice.Garnish with slice of lime.

Mix everything except Chambord in a mixing tin, and pour into glass. Layer Chambord on top with a spoon.

Pour vodka and chambord into an ice-filled collins glass. Fill with tonic water, garnish with two fresh raspberries, and serve.

Pour vodka into a glass one-quarter filled with ice. Fill until two-thirds full with grape juice, and fill completely with russian water. Add a touch of grenadine, and serve.


Make Martinis With Currant-Flavored Vodka

Here are a couple recipes for currant flavored vodka martinis that will please any vodka martini fan.

The Black Currant Martini

A classic black currant martini is made with relatively few ingredients and doesn't take too much time or effort. However, its popularity is a testament to its unique and inviting flavor. Add three ounces of currant flavored vodka (Absolut Kurant vodka is popular and quite tasty) to a mixture of ½ teaspoon cocktail sherry and ½ teaspoon of cassis, a currant-flavored liqueur. Stir the ingredients into a pitcher of crushed ice and pour into a martini glass. Add a lemon wheel or a sprig of black currants on the side to make this new classic look hip and stylish.

The Black Currant Lime Martini

Lime juice is a staple for many martini drinks, and this currant vodka martini employs the juice to its greatest advantage by balancing out the currant flavor with a hint of sourness. Two shots of black currant vodka should be mixed with a half shot of crème de cassis, and a quarter shot each of grenadine and lime juice. Currant-flavored vodka need not be used in this recipe since the cassis flavor will suffice. However, if you desire a greater counterbalance to the lime, you may choose to use a flavored vodka. Squeeze out the juice from the lime instead of using a sweet lime juice for a more tart beverage. Shake the ingredients together in a shaker with ice and serve chilled.

Red Currant Lychee Martini

Use as many red currants as you choose for this beautiful beverage! Place eight or ten currants into a shaker, add a third of an ounce of lemon juice and mix together with a spoon until the currants are sufficiently smashed together and the juices have mingled. Place two ounces of vodka into the shaker along with a half ounce of Soho Lychee and shave the ingredients with ice. Strain the final product into a chilled martini glass for an extremely unique red currant martini that's sure to wow a guest.

Kir Vodka Martini

The Kir Vodka Martini is striking and flavorful, combining two currant flavored ingredients simply and easily. Rest assured, when you make one, everyone will want to know what's in the glass. Fill a cocktail shaker with crushed ice and add 2/3 cup of currant flavored vodka. Two teaspoons of black currant liqueur such as crème de cassis should be added after the mixture has been shaken cool and distributed into glasses. The liqueur will fall slowly to the bottom of the glass, changing the flavor and texture of the drink as it is sipped. A lemon twist used as a garnish contrasts nicely with the white and dark red of the martini!

The Jack London Martini

Famed author Jack London is further immortalized in the Jack London Martini. Unlike some of the previous currant vodka creations, the Jack London contains a blanc, similar to the Vesper martini. (Blanc, an aperitif, has often been used in the place of vermouth in classic vodka martinis.) Place six parts black currant vodka into a shaker along with two parts blanc such as Dubonnet or Lillet. Shake these together vigorously with ice, strain and pour into chilled martini glasses. Add one part maraschino cherry liqueur to sink to the bottom of the glass. Garnish with a bunch of currants or a lemon twist.


Blackcurrant Vodka short-drink recipes

Shake Absolut Kurant, Midori, and Cranberry juice in shaker with ice.

Strain into a rocks glass with a splash of seven on top.

Pour concentrated Ribena syrup into the test tube first. Then layer the vodka on top of it. Top it off with the cognac. The cognac should stay on top, but some of it will mix with the vodka if you're not careful. Shoot.

Combine all ingredients in a shaker and shake vigorously for 20 sec. Strain and serve with one fresh ice cube.

A mighty tasty drink that goes down smooth. If it's too sweet, try more vodka. If you really want to wow someone, double the recipe, add one egg white and shake for 15 sec instead of 20 sec.

Add all ingredients to a cocktail shaker half-filled with ice cubes. Shake well and strain into a chilled martini or cocktail glass. Garnish with frozen blueberries placed inside the glass.

Combine the sugar and cocoa powder in a saucer. Dampen the outside rim of a chilled cocktail glass by rubbing the orange piece around it, and rim with cocoa powder. Stir together the absolut kurant and godiva with ice in a mixing glass, and strain into the prepared glass. Serve.

Muddle lime in a shaker. Add ice and all other ingredients. Shake vigorously. Strain into a glass.

Chill cocktail glass. Pour ingredients with ice into mixer and shake well. Serve straight up with a cherry.

Combine all ingredients in a cocktail shaker half-filled with ice cubes. Shake well, and strain into a cocktail or martini glass. Garnish with a lime wedge on the rim, and serve.

Fill a short glass with ice cubes. Add the Absolut Kurant vodka, Chambord raspbery liqueur, sour mix and cranberry juice. Stir well. Splash tonic water stir again. Garnish as desired, and serve.

Shake everything together and serve.

Shake ingredients well with ice and strain into a chilled cocktail glass. Garnish with a twist of lime peel, and serve.

Add absolut kurant and sprite to a cocktail glass. Mix in the grenadine syrup, and add the cherry cola. Serve. Add a dash of lime for a slightly different taste.

Add vodka, triple sec and cranberry juice to a mixing glass, and mix well. Pour into a cocktail glass, and serve.

Shake all ingredients together in a cocktail shaker. Strain into a chilled martini glass and garnish with an orange twist.

Pour all ingredients into a cocktail shaker half-filled with cracked ice. Shake well, and strain into a chilled cocktail glass. Garnish with a lemon twist, and serve.

Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass.

Shake all ingredients together and strain into a sugar-rimmed cocktail glass. Garnish with a lemon wheel, and serve.

Shake both ingredients with cracked ice and strain into a chilled cocktail glass. Garnish with juniper berries macerated in vermouth, and serve.

Mix all ingredients in a shaker. Serve over ice, and garnish with a lime wedge.

Pour absolut kurant into a cocktail glass, and fill with orange juice.

Pour absolut kurant into a large soft drink tumbler. Add grape soda.

Stir with ice to chill and strain into a chilled cocktail glass. Garnish with a cherry, and serve.


Currant Hustle Cocktail Recipe - Recipes

Have I ever really expressed to you how into tea I am? Since I rarely drink coffee anymore, I had to refocus my fixation (read: addiction) and it has landed solidly on tea.

I made some simple syrup for my tea last week and then wondered- would if I put the TEA in the SYRUP?! Well, it was an awesome idea.

And then when I went to make a cocktail that I need simple syrup for- the tea syrup was staring at me begging to be used.

I love the slightly floral, butter flavor of the tea with the sweet syrup and then it is blended with not too sweet, tart juices pomegranate and black currant (if you can’t find black currant juice just use all pomegranate or sub in blackberry or cranberry juice for the currant). The vodka makes it a real cocktail and the prosecco makes it festive and light- a perfect Holiday cocktail for you!

  • 6 ounces Vodka
  • 6 ounces Pomegranate Juice
  • 6 ounces Black Currant Juice
  • 3 tablespoons simple syrup
  • Chilled Prosecco
  • Black Tea Simple Syrup, makes 1 cup of simple syrup
  • 1 cup water
  • 2 English Breakfast Tea Bags
  • 1 cup sugar
  • (optional brown sugar rim)
  • 1 wedge lemon
  • brown sugar for the rim
  1. In a small sauce pan, combine the water, tea bags and sugar. Simmer for about 5 minutes until the sugar has dissolved and the liquid is golden brown with the tea. Transfer the simple syrup to a heat proof jar and chill until ready to use (I leave the tea bags in until the solution is cooled.)
  2. If you want the sugar rim, swipe a lemon wedge around the top of the champagne glass and then immediately press the glass into the sugar. Let the sugar rim dry.
  3. Add a few ice cubes to each glass and in a cocktail shaker full of ice add the vodka, juices and simple syrup. Shake and pour over the ice in 4 glasses and then top with chilled prosecco. Serve immediately.

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Have I ever really expressed to you how into tea I am? Since I rarely drink coffee anymore, I had to refocus my fixation (read: addiction) and it has landed solidly on tea.

I made some simple syrup for my tea last week and then wondered- would if I put the TEA in the SYRUP?! Well, it was an awesome idea.

And then when I went to make a cocktail that I need simple syrup for- the tea syrup was staring at me begging to be used.

I love the slightly floral, butter flavor of the tea with the sweet syrup and then it is blended with not too sweet, tart juices pomegranate and black currant (if you can’t find black currant juice just use all pomegranate or sub in blackberry or cranberry juice for the currant). The vodka makes it a real cocktail and the prosecco makes it festive and light- a perfect Holiday cocktail for you!


Recipe Summary

  • ¾ cup dried currants
  • 4 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup white sugar
  • 1 ¼ teaspoons salt
  • 1 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
  • 1 ½ cups buttermilk
  • 1 teaspoon lemon zest
  • 2 tablespoons melted butter
  • ¼ cup coarse sugar crystals

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Cover currants with warm water in a bowl and set aside to moisten.

Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.

Drain currants and discard soaking water mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.

Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.

Cut the dough in half crosswise with a sharp knife cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.

Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.


Watch the video: Strawberry Hustle (December 2021).