Cocktail/Mocktail & Dessert Pairing for 5x03
“Border” Cocktail
1.5oz blackberry moonshine
1.5oz Chambord
1.5oz amaretto
1.5oz lapsang souchong tea*
0.5oz lemon juice
dash of lavender extract (or a pinch of lavender buds)
dash of aromatic (angostura) bitters
“Border” Mocktail
1.5oz blackberry juice (may substitute other berry or currant juices as available)
1.5oz raspberry juice (may substitute other berry or currant juices as available)
1.5oz lapsang souchong tea*
0.5oz lemon juice
dash of almond extract
dash of lavender extract (or a pinch of lavender buds)
simple syrup to taste
Add all ingredients from either the cocktail or mocktail to a cocktail shaker with ice and shake. Strain into a glass and enjoy!
*Lapsang Souchong Tea
1 tbsp loose leaf lapsang souchong tea
1 cup hot water
Steep the tea in hot water for at least 4 minutes. You can actually let the tea leaves steep until the water is room temperature for a stronger smoky flavor. Strain over ice to use right away, or strain and refrigerate to use later.
Mayday Moonshine Wildberry Cobbler with Oat Crumble and Lavender Caramel Sauce
Wildberry Filling
Ingredients
3 cups fresh black currant, red currant, blackberries, elderberries, gooseberries, blueberries, raspberries, etc
1 cup lapsang souchong tea, brewed (this will add a smoky hint to the berries)
½ cup lemon juice
¼ cup moonshine
2 tbs Chambord
Bottom Crust
Ingredients
½ cup butter (1 stick)
1 cup all-purpose flour
1 cup granulated sugar (for the batter)
1 ½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
⅛ tsp all spice
1 lemon – zest and juice
2 teaspoons vanilla extract
1 cup whole milk
½ cup sugar
Oat Crumble
Ingredients
1½ cup all-purpose flour
¼ - ½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon all spice
¼ teaspoon kosher salt
1 ½ stick salted butter
Lavender Caramel Sauce
Ingredients
½ cup heavy cream
1 tbs edible lavender buds
large pinch salt
6 tbs butter
1 cup sugar
½ cup water
Wildberry Filling Procedure
Mix the berries until you have approximately 3 cups.
Place 2 cups of the mixed berries in a large mason jar and add the brewed tea, lemon juice, moonshine and Chambord. Let it marinate for 8 hours. Save the remaining cup of the mixed berries.
After the 8 hours, strain the berries from the liquid and set them aside while you prepare the cobbler.
Bottom Crust Procedure
Adjust oven rack to the middle position. Preheat the oven to 350°F.
Melt butter on the stovetop in a 12-inch cast-iron skillet.
As the butter is melting, take out a medium mixing bowl.
Add the flour, 1 cup of granulated sugar, baking powder, salt, cinnamon and lemon zest to the bowl. Whisk until combined. Add the milk, vanilla and lemon juice to the bowl. Whisk until the mixture is smooth.
Swirl the skillet to butter the sides of the pan. Pour the batter into the skillet, directly on top of the melted butter.
Add marinated mixed berries to the skillet, evenly scattering them on top of the batter and add the remaining cup of the mixed berries as well. Sprinkle the surface with ½ cup of granulated sugar.
Oat Crumble Procedure
To make the topping, combine the oats, flour, brown sugar, cinnamon, all spice, and salt in a medium-size mixing bowl. Add the butter and use your hands to work the butter into the dry ingredients until everything is moist and clumps together. Set aside.
Sprinkle the oat crumble on top of the cobbler.
Bake the berry cobbler for 30 minutes or until the topping is a beautiful golden brown and the berries are bubbly. Remove cobbler from the oven. Allow it to cool for 10 minutes.
Serve berry cobbler directly from the skillet. You can top each serving with a rounded scoop of vanilla ice cream and a drizzle of lavender caramel…
Lavender Caramel Sauce Procedure
Heat the cream in a small saucepan until bubbles form at the edges. Turn off the heat and add the lavender flowers and the salt. Let it sit off the heat, on the stovetop, for 2-4 hours. Strain, pressing through the lavender flowers with a spoon or spatula. Set infused cream aside. You can also infuse the cream without heating the cream by leaving the cream and the lavender in the fridge for 24-48 hours.
Cut butter into chunks and set aside.
Combine sugar and water in a heavy saucepan and cook over medium high heat. When sugar turns light yellow, watch carefully and swirl the pot gently (don’t stir) as it darkens. When it reaches a deep amber color, turn off heat and add butter immediately. Be careful as it will foam up. Stir carefully. When the butter is melted, add the infused cream. Stir until combined.
Pour carefully into a glass mason jar to cool. To serve, heat gently on the stove until caramel is pouring consistency.