Riptide

At the Saltscapes Expo, Steve “Crusher” from 2 Doors Down mixed up some delicious local drinks for the audience. Here is his recipe for Riptide.

Ingredients
½ oz Luckett Vineyards Amelia Blackcurrant Liqueur
½ oz Ironworks Distillery Amber Rum
3 oz Haskapa, Haskap Berry Juice
Bitters

Directions

1. Combine blackcurrant, rum and juice in a cocktail shaker with ice. Shake lightly.
2. Pour into glass of your choice.
3. Add a dash of bitters.

Simple Syrup

1. In a medium saucepan, combine 2 parts sugar with 1 part water. (For less sweet simple syrup, mix 1 part sugar to 1 part water)
2. Bring to a boil, stirring until sugar has dissolved.
3. Allow to sit and cool.

Recipe provided by: Steve “Crusher”,  2 Doors Down Food + Wine
Photo Credit: Michael Stack, @mjstack