SMASHED

by STACEY BRUGEMAN

Saskatoon. serviceberry. amelanchier. Shadblow. Juneberry (err, Julyberry this far north)? Whatever you choose to call the fruit of this flowering shrub, did you know that it’s edible? Native to Canada, the plant does especially well here in Northern Michigan. So well that I’ve got a Leelanau County neighbor who planted and prunes so many bushes that they set a sign in the road every July advertising U-Pick Saskatoons.

The tiny, ombré-purple berry resembles a blueberry but is less cloying. They’ve been long loved by indigenous cooks for soups, stews and dried cakes; my kids put them in their pancakes, smoothies and muffins. This mama? I muddle. Each berry is filled with tiny seeds that—when smashed against the bottom of my shaker— release a woodsy, nutty, marzipan-like quality. Pair that with fresh, flowering basil, a few fingers of high-quality bourbon and a boatload of crushed ice and you’ve got a classic smash. Civil War buffs have the Brandy Smash. Kentucky Derby revelers have the Mint Julep. Up North, we totally deserve the Saskatoon Smash.

Stacey Brugeman is a 20-year food and beverage journalist. Her work has appeared in Food & Wine, Saveur, Travel + Leisure, Eater and on Instagram @staceybrugeman.

Dave Weidner is an editorial photographer and videographer based in Northern Michigan. Follow him on Instagram and Facebook @dzwphoto.

Sarah Peschel, @22speschel, is a stylist and photographer with an appreciation for all things local agriculture, food and drink.

Saskatoon Smash Serves 1

¼ cup fresh Saskatoons, plus additional for garnish

4 large basil leaves, plus an additional sprig for garnish

2 ounces bourbon

½ ounce simple syrup

¼ ounce freshly squeezed lemon juice crushed ice

Place Saskatoons and basil leaves into the bottom of a cocktail shaker and muddle until the juice from the berries is released and the basil is fragrant. Add bourbon, simple syrup, lemon juice and ice cubes to the shaker and cover, shaking until cold and the cubes start to release some of their liquid. Fill a julep cup or double old fashioned with crushed ice, pour the mixture from the shaker into the glass, straining it and shaking it as you go to release all the liquid from those Saskatoons. Garnish with basil and berries, and serve.– S.B.