By Jackie Zykan
With over 20 years of experience in beverage alcohol, and a love affair with the natural world, I am delighted to share some of Kentucky’s finest distilled spirits alongside fresh, local, and seasonal botanicals.
The autumn colors of Kentucky capture us in the present moment, and also serve as a gentle reminder that the cooler season is upon us, and with it comes preparation. As we approach the first frost, you may notice the bright red fruits appearing on rose bushes. These fantastic little fruits are a charming gift to help support health and wellness through winter. They can be enjoyed in teas, syrups, jellies, and have a tart yet sweet flavor. Easy to harvest, and readily available commercially as well, incorporating them into your winter menu is a delicious way to give yourself some love as the frost approaches.
Featured Kentucky Product: Four Roses Bourbon
This classic expression from Four Roses in Lawrenceburg, KY is a staple to have on hand. Approachable and versatile, what has been known as “yellow label” by industry folks is a consistent and artful blend of multiple recipes, coming in at 80 proof and always priced right. This particular expression works well in cocktails which are light in body and whimsical. For this particular cocktail, this pour was a certain fit due to its palate of honey, pears, and subtle floral nuances.
Featured Kentucky Flora: Rosa Palustris (Swamp Rose)
Rosehips are such a gift to find as the green landscape of summer begins to shift to brown and then gray. These bright red beauties are the fruit of the rose plant, and are not exclusive to the swamp rose. There are over 100 species of the Rosa genus which offer ample opportunity to forage these sweet-tart fruits. They have been revered for their nutritional value, with 2 tablespoons boasting up to 76% DV of vitamin C, plus being a source of vitamin K and E. For more sweetness, wait until after the first frost to harvest.
Rose Hip Sour
1 ½ oz Four Roses Bourbon 1 egg white ¾ oz Fresh Lemon Juice ¾ oz Rich Rose Hip Syrup
Directions: Combine ingredients in a shaker tin, shake without ice. Add ice, shake again, strain into a coupe and garnish with dried rose hips
Rich Rose Hip Syrup
yields 8 oz 2 TBSP dried and crushed rose hips, in a tea bag 1 cup sugar ¾ cup water
Directions: Combine all ingredients in a small saucepan over medium-low heat. Bring to a simmer, stirring to dissolve the sugar.Continue to simmer until volume is reduced by half. Remove from heat, strain and discard rose hips. Keep syrup refrigerated.
Preparing foraged rose hips
Rose hips are relatively easy to identify and forage, however the preparation for their consumption can be arduous. The tiny hairs both inside and outside can be an irritant if ingested, so proper precautions must be taken. After picking, wash rose hips in a colander/strainer. Remove leaves, stems, and protruding hairs, and dry in a warm oven or dehydrator until shriveled. Once completely dry, crush with a coarse food processor or mortar and pestle, and pour entire contents into a fine mesh colander/strainer. Shake out any small particles and hairs, store crushed rose hips in an airtight container. Even if time does not allow for the tedious process mentioned above, there are many sources for purchasing already prepared rose hips for use in this recipe.
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