It has been a pleasure sharing the recipes that have made cameos in Steven Raichlen’s novel Island Apart and the exclusive audio companion piece Steven Raichlen’s Martha’s Vineyard: Stories and Recipes from Island Apart. We couldn’t think of a better way to end the week than with a cocktail that looks decadent and is refreshing to drink (and easy to make!)
You can also watch an interview with Steven discussing his novel and making this cocktail on air.
Katama Kirs Recipe
Serves 2 and can be multiplied as desired.
3 tablespoons wild blueberry syrup (see note below)
12 ounces (1-1/2 cups) champagne or prosecco
6 to 8 fresh blueberries
Pour the blueberry syrup into the bottom of 2 champagne flutes. Gradually add the champagne or prosecco, gently swirling the glass to blend the ingredients. Add the blueberries and serve at once.
Note: A kir is a French aperitif consisting of crème de cassis (black current liqueur) topped off with dry white Bourgogne Aligote wine. Elliott gives the beverage a New England twist by using blueberry syrup and Champagne. The drink takes its name from Katama Bay off Chappaquiddick’s south shore where the Hermit often goes clamming and fishing. Blueberry syrup is available at natural foods stores and most supermarkets. Two good brands are Walden Farms and Stonewall Kitchen.
© Steven Raichlen, 2012. All rights reserved.