Taylor Nissen, Shore Lodge’s sommelier and beverage program assistant manager, suggests using fresh huckleberries macerated in a little sugar when making the hotel’s famed Huckletini. “This tends to ripen the berries and juice them a bit, perfect for making drinks. When it gets a little warmer, you can find them all around Payette Lake [in McCall, Idaho]. Everyone has their little spots. Ponderosa Park is great for this, too,” says Nissen.
—2 oz. 44 North Huckleberry Vodka
—½ oz. Cointreau
—1 teaspoon huckleberry juice
—1 teaspoon huckleberries
—¼ oz. lime juice
—dash of simple syrup
In a cocktail shaker filled with ice, combine vodka, Cointreau, huckleberries and lime juice. Cover and shake vigorously for 15 seconds. Strain into a martini glass and garnish with a lime wheel and a scoop of huckleberries.