Dang, this was one tasty drink

This cocktail won the contest for Oregon's new state drink, or some such thing. All I know is that it beat out my friend Kim's amazing drink recipes, and I was shocked that she didn't win. But the drink that DID win is really tasty. It combines beer and whisky, and I can't imagine that I'd like it. But Stacy made them last weekend and I LOVED them. (Them, because I drank several.) YUM. Give it a try. And if you can't find huckleberries, do what Stacy did and make the syrup out of jam.

Hike, Fish & Go Camping Punch
Eastern Oregon
Cheryl Meloy, Portland

Serves 4
5 oz Pendleton Whisky
4 oz (1/3 of 12 oz can) frozen lemonade
4 oz (1/3 of 12 oz can) frozen limeade
4 oz huckleberry syrup
2 bottles Terminal Gravity IPA
Mint sprigs for garnish

Mix together the first four ingredients in large pitcher. Slowly stir in both bottles
of beer. Pour punch into a tall, ice-filled glass. Top with mint sprig and serve.
To make huckleberry syrup: Heat to a slow boil 2 cups berries (fresh or frozen;
you can substitute blueberries for huckleberries) with 1 cup sugar and 2 cups
water. Slow boil for 20 -30 minutes, cool slightly and strain mixture through
fine mesh sieve. Work the mash to get all the fluid through the sieve before
discarding the skins. You may also cool syrup and store in airtight container in the
refrigerator.

“This is an easy, fun loving punch. With a warm whisky, flavorful micro brew, and a handful of wild berries, it’s a real Eastern Oregon concoction. A new twist on the youthful Hop, Skip & Go Naked and classic Whisky sour, this recipe crosses the generational gap and quenches the thirst of all revelers seeking a taste of Eastern Oregon’s high country.”