Grazing: Gooseberries, Meet White Whiskey | Bite Club

Seven Days needs your financial support!

Pin It
Favorite

Friday, November 1, 2013

Grazing: Gooseberries, Meet White Whiskey

Posted By on Fri, Nov 1, 2013 at 5:35 PM


A pile of them had been hanging out on our desks for a week or more, tiny pleated husks filled with ... fruit? I wasn't sure. Alice told me these were gooseberries grown by her mother; I was a gooseberry virgin. I peeled the papery husk away and bit the sunshine-colored fruit: It was gently sweet but with tart and apricoty undertones. The flavor was hard to describe, but I thought immediately of turning it into some kind of drink.

The quickest way to imbibe cape gooseberries (also known as Peruvian ground cherries) would be to make a simple syrup, which I did with the fistful I took home from the office. Serendipity had also recently delivered a bottle of Vermont's first white whiskey —  an unaged whiskey straight from the still, sans barrel aging — made by Vermont Spirits in Quechee. It's called Black Snake, it's distilled from Vermont corn, and it's clear, roundand warming — almost as if it has an invisible vein of cinnamon — and slightly sweet. Imagine a softer blanco tequila, a much more flavorful vodka, a spirit whose flavor is as unusual as gooseberries and whose versatility is kind of thrilling.

Adulterating Black Snake with anything too intense seems vulgar. Yet gooseberry syrup, with its golden hue and stone fruit qualities, cuddles against Black Snake as if trying to spoon. Gooseberries, welcome to my world.

Baby Snake (makes one drink)

Ice
1/5 ounce white whiskey, such as Black Snake
0.5 ounce ginger liqueur, such as Domaine Canton
Juice from 1/2 lemon
1 tablespoon gooseberry simple syrup*
Dash of citrus bitters
2 sprigs of rosemary: one to shake, one to garnish
Gooseberry for garnish 

Fill a shaker with ice. Add whiskey, ginger liqueur, lemon juice, simple syrup, bitters and rosemary sprig.  Shake hard to combine. Strain into coupe glass and garnish with gooseberry (it will fall to the bottom, like an anchor) another rosemary sprig.

* To make gooseberry simple syrup: In a saucepan, combine 1 cup of dehusked gooseberries with 1/2 cup sugar; mash gooseberries into sugar to release juices. Add 1/2 cup water and bring to a simmer until sugar dissolves. Let cool, then strain through cheesecloth into a jar. Simple syrup will keep roughly two weeks in the refrigerator.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

One or more images has been removed from this article. For further information, contact web@sevendaysvt.com.
Pin It
Favorite

About The Author

Corin Hirsch

Corin Hirsch

Bio:
Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

More By This Author

Comments (5)

Showing 1-5 of 5

 

Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2020 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation