Duck Sauce (Mocktail)

“Duck Sauce”

Weird name? Uh-huh. Delicious drink? You bet. Jo from Mock-Ups Mocktails whipped up this arrangement after tasting a sauce her partner made for a roast duck one night. The foundation of this drink is the Haskap Berry, which is a Northern superfood and one of the season's earliest crops. Jo extracted the rich flavour and colour of this berry by turning it into a spiced 'shrub', which is a concentrated drinking vinegar. Mix that with some fennel and cinnamon liqueurs, along with a couple droppers of Token's Strathcona Orange bitters, and you have a bright and tangy beverage that is reminiscent of iced mulled wine or sangria.

Ingredients 

1. 1oz Haskap Berry Shrub
2. 1oz Fennel Liqueur
3. ½oz Cinnamon Liqueur
4. 2 Droppers Token Strathcona Orange Bitters 

Directions

1. Combine the 4 ingredients into a cocktail shaker
2. Add ice. Shake thoroughly.
3. Add ice to a rocks glass, and fill the glass halfway with soda water.
4. Strain shaker into rocks glass

Recipes for You

Haskap Berry Shrub – A Light, Acidic Drink Additive

1. ½ pound Haskap berries
2. ½ cup Apple Cider Vinegar
3. ½ cup Water
4. 2 Anise Stars
5. 1 Cinnamon Stick
6. 2 Tbsp Honey

Directions

1. Boil Water & Vinegar
2. Add Haskaps, Anise Stars, and Cinnamon Sticks.
3. Let simmer for 5 minutes. Remove from Heat.
4. Add Honey. Let sit for approx. 1 hour.
5. Your Shrub is good in the fridge for at least 2 weeks

Fennel Liqueur

1. 2 cups Fennel Roots & Fronds (Roughly Chopped & Loosely Packed)
2. 2 cups Water
3. ¼ cup Honey

Directions

1. Bring Water & Fennel to a boil
2. Let simmer for 5-10 minutes
3. Remove from heat. Stir in Honey
4. Let sit for 1 hour, then strain.
5. Your Liqueur is good in the fridge for at least 2 weeks 

Cinnamon Liqueur 

1. 5 Cinnamon Sticks
2. 2 cups Water
3. 1/3 cup Honey

Directions

1. Bring Water & Cinnamon to a boil.
2. Let simmer for 5-10 minutes
3. Remove from heat & stir in Honey
4. Let sit for 1 hour, then strain
5. Your Liqueur is good in the fridge for at least 2 weeks