So I made the black currant cordial. I started with a rich simple syrup and added the currants along with some lemon juice and cinnamon. After double straining and cooling...I had a lot of cordial. Probably five liters worth. But man it is so good. Everyone should be making this stuff.
I always knew in the back of my head that with the right gin that this would make a great fruit infused gimlet. But initially I tried to go the whiskey route. After, a couple of versions with Bulleit Rye (which is great incidentally) that I liked but wasn't completely satisfied with I made a gimlet. Damn...it worked. Eureka!
Black Currant Gimlet
2.25 oz. Death's Door Gin
1 oz. Black Currant Cordial (Using Nichols Farm Black Currants)
1 oz. Fresh Lime Juice
Shaken and strained over ice
Starts sweet. Tart mid palate. Finishes dry with gin botanicals and a little fruity earthiness from the currants. Please come try one today at Henri 18 S Michigan.