Josiah Kopp
Photos By Hillary Ehlen
Ode to the Purple One
2 oz Slane Irish Whiskey
8 muddled blueberries
3/4 oz sage-infused simple syrup
1/4 oz boysenberry syrup
2 dashes Fee Brothers black walnut bitters
Splash of lemon juice
Add ingredients into a shaker. Strain over ice. Garnish with sage leaf and blueberries.
Meet the Mixologist: Adam Nehk
Adam Nehk has over 11 years of bartending experience in the Fargo-Moorhead area. Having spent many of those years mixing at various bars and restaurants around town, Nehk now serves as the bar catering manager and mixologist at Chef’s Table Catering. In this position, he dives into his talent of cocktail creation with specialty drinks for private events, corporate events and weddings. He’s continuously satisfied tastebuds in town, winning various awards and placing in the semi-finals of High Plains Reader’s Cocktail Showdown and Bartender Battle.
This is a fun spring/summer whiskey-based drink that’s not too overpowering. The muddled blueberries add just the right amount of sweetness without being too fruity.
Walnut bitters balance out the fruity flavors of the blueberry and citrus of the lemon, giving the end result some richness.
Blueberry adds a subtle sweetness that’s not as powerful as a strawberry, for example, but still is refreshing and summery.
Sage-infused simple syrup: Ness notes that an infused simple syrup is the easiest and most versatile thing a bartender can make and keep at home. For this sage-infused simple syrup, boil a combination of equal parts sugar and water until the sugar has dissolved. Bring the mixture to a simmer and add sage leaves (about eight is a good number) and allow them to seep for 30 minutes to an hour (depending on how strong you want the infusion). Cool and transfer to an airtight container and save for future cocktail use!
Fresh ingredients work best for this. The Red River Market opens for the season July 13, so mark your calendars and pick up some fresh blueberries and sage!
