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A tiny berry makes a big comeback

By Author Millie Kerr

…“The superfruit works well with all base spirits and is lovely mixed with bubbly,” says Don Horrigan, cocktail creator and former bartender at Vermont’s Edson Hill hotel. His house-made black currant syrup, bottled as Sumptuous Syrups, is featured in the #CurrantlyTrending. Horrigan sources his berries from the Hudson Valley’s Walnut Grove Farm, where horticulturist Greg Quinn’s work to overturn New York’s ban has paved the way for the berry’s resurgence.

United Hemispheres Magazine – Au Currant

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