Pickle & Preserve

From the Good Food Awards: A Bushwacked Sour

January  8, 2014

For two weeks, our friends at the Good Food Awards will be sharing articles, tips, and recipes from some of their judges, friends, and past GFA winners. Each day will feature a different category, from chocolate to charcuterie to cheese. And if you'd like to score some of the goods competing in this year's awards, head to Provisions.

Today: Connie Green, founder of America's oldest wild foods company, author of The Wild Table, Seasonal Foraged Food and Recipes, and a longstanding Good Food Awards entrant, shares a cocktail recipe using her winning entry from the 2013 pickles category: Elderberry Shrub. 

Bushwacked Sour on Food52

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More: Pick up Connie's pickled chanterelles and sea beans in Provisions.

The intense flavor of this elderberry shrub can take you in diverse directions, from its traditional use as syrup or as a base for astounding salad dressings. Its complex black currant-like flavor belies elderberry's legendary medicinal properties. Nothing in any health food store will taste this delicious, though -- and, because of its concentrated flavor, a little goes a long way. Any bitters can be used in this recipe, but we think orange is really a cut above.

Bushwacked Sour

Serves 1

1 1/2 ounce Pisco
1/2 ounce Elderberry Shrub (Don't have any? Make your own from pears or apples.)
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1 egg white
3 dashes orange bitters

See the full recipe (and save and print it) here.

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Written by: Good Food Awards