Golden Berry & Gin Cocktail

Golden Berry superfruit in a gin cocktail? So much better than juicing.

Truthfully, I had to Google ‘goldenberries’ – and you know what Google told me? That this Incan Berry fights cancer, reduces cholesterol, and might as well cause world peace. I further read that these golden little guys are often dried like raisins, or eaten with fruit. Ha! Not around here – around here, we serve them straight up with gin.

I wonder if adding a cup of sugar and a shot of gin detracts from the fruit’s superfood powers? I’m not going to google that.

I often get my recipe inspiration while roaming the aisles of the grocery store. When I happened upon these tomatillo-like berries, I couldn’t help but grab a basket of them. What I would do with them? No idea. At first I thought of adding them to a salad, but they are quite tart. I quickly decided sugar would be necessary.

Using my blender, I pureed them, then strained out the approximate 10 billion seeds using cheesecloth, and made a syrup with their juice.

The flavor is hard to put your finger on, but if I were to go with one, it’d be Tang. Remember in college when it was cool to order 10 tang-bangs at the bar? I always regretted those nights the next morning when I woke up with a pounding headache and a sugar induced semi-coma. This cocktail is a sophisticated tang-bang with coconut dancing in the background. It’s absolutely delicious, so don’t let the process of syrup making deter you from this – it really only takes about 10 minutes to cook!