This is the first of likely several cocktails that are about collectors of biological specimens. My daughter Julia came up with the name “The Collectors”. This one in particular is based upon the travels in my life (Canada in the form of Canadian Whiskey and maple syrup, Arizona in the form of limes, and Oregon in the form of the particular whiskey chosen, as well as the Oregon dark cherries), as well as my journeys to Chile and Tasmania to find interesting and archaic beetles.
- 1.5 oz Canadian Whiskey produced in Oregon (e.g., Pendleton) infused with dark Oregon cherries
- 1.5 oz Chilean Pisco
- 1/4 oz maple syrup
- 1/4 oz fresh-squeezed lime juice
- 1/4 oz vodka infused with Tasmanian mountain pepper fruit (Tasmannia lanceolata)
Mix, shake on ice, and serve with a twist of lime peel or, better yet, a sprig of Tasmannia lanceolata.
Obviously, you could use Peruvian Pisco, or a different whiskey, or cherries from somewhere else, but for me the ones mentioned are relevant for my personal history.
To make the whiskey infused with fresh dark cherries, I cut three cups of pitted dark cherries (which I had frozen fresh from the previous summer) into quarters, a put those into a full bottle’s worth of Pendleton Canadian Whiskey, which I then put into the fridge for three days. I then strained the cherries out.
To make the vodka infused with Tasmanian mountain pepper, I took one tablespoon of dried Tasmanian mountain pepper fruits (also known as Tasmanian pepperberries), ground then up, and placed them in a jar with 1 cup of vodka, and left it at room temperature for 2 days. I then strained off the remnants of the mountain peppers using a fine tea strainer.