Doc Holliday Cocktail

Doc HolidayWhen huckleberry season hits, this recipe from Brooklyn bartender Stephanie Schneider is one of the best ways to put this summer fruit to use. Save the leftover macerated huckleberries as a topping for ice cream.

1 1/2 oz. light sugarcane rum
1/2 oz. fresh lime juice
1/2 oz. macerated huckleberries
2 oz. huckleberry-flavored black tea, chilled (find it at or well-stocked tea shops)
Tools: shaker
Glass: highball
Garnish: huckleberries

Combine the first 3 ingredients and shake with ice. Pour the contents into a highball glass. Add the huckleberry tea. Add ice to fill the glass. Garnish.

Macerated Huckleberries
1 cup fresh, ripe huckleberries
2 Tbsp. superfine sugar
Zest from 1 lime

Stir ingredients together and refrigerate overnight.

Stephanie Schneider, Huckleberry Bar, Brooklyn, NY