
In May, HBO’s Deadwood made a long-anticipated return in a film that reunited many original cast members and tied up lingering story lines that had languished since the show’s abrupt end in 2006. I’ve long been a fan of the series, which has some of the best writing and most memorable characters I’ve seen on television. While the dialogue is notoriously profanity-laden and the show often veers into unflinching brutality, at its core Deadwood is a story about community. It’s about what civilization and compassion looks like in a world that rarely rewards either.
In fact, the gamblers, gunslingers, and adventurers of the fictional Deadwood inspired my visit to the South Dakota town – and a night spent in the haunted Bullock Hotel – during the cross-country roadtrip that prompted this blog.
To celebrate the Deadwood movie, a theme dinner was in order.
Menu:
- Golden Sweet Cornbread
- Blistered Green Beans
- Vegetable Fried Rice (a nod to Mr. Wu and Deadwood’s Chinese community)
- Flame-Grilled Steak
- Peach Cobbler with (Unauthorized) Cinnamon
The amateur mixologist in me seized the opportunity to create a cocktail in honor of the occasion. Thus was born the Alma Garrett. Like it’s namesake, the drink is complex and nuanced, with a flair for understated drama. Besides, a character tough enough to refuse to be cowed by her husband’s murder, overcome a reliance on opium, take in an orphaned child, found Deadwood’s first bank (backed by the strength of her own gold claim), and train a former brothel worker to be her first teller deserves to have a glass raised in her honor. Not to mention, her impossible romance with town sheriff Seth Bullock. Alma, this one’s for you.
I took inspiration from the classic French cocktail, kir, which blends white wine with blackcurrant liqueur. But instead of the liqueur, I substituted a blackberry shrub. Why shrub? And why blackberry?
Historically, shrubs were popular in the 19th-century United States. Made by blending vinegar with berries or fruits, shrubs served as flavorings as well as a means of preservation. I liked the idea of using shrub as a throwback ingredient that could be reminiscent of something Alma herself may have sampled. But rather than a cultivated fruit like peaches, strawberries, or raspberries, I wanted a flavor that hinted at the frontier. I wanted something wild. After all, Deadwood is a place where town boss Al Swearengen and Gem Saloon proprietor dispenses advice along the likes of:
“The world ends when you’re dead. Until then, you got more punishment in store. Stand it like a man. And give some back.”
That’s Al’s idea of a pep talk.
Using my blackberry shrub as a base (I riffed on this summer fruit shrub recipe from The New York Times), I had a little fun with mixology. Alma’s character has an air of elegance, sophistication, and fashion, even in the rough environs of Deadwood. She strikes me as a woman who would appreciate a taste of Paris wherever she was. So I subbed my shrub for blackcurrant liqueur, topped it off with a sparkling white wine, added a few fresh berries for garnish, and voila! The Alma Garrett.

The result? Magnifique!
Want to make your own? Here’s the recipe!
Alma Garrett
- 1 part Blackberry Shrub (instructions listed below)
- 3 parts sparkling white wine (Moscato, or use champagne for a twist on a kir royale)
- Fresh blackberries to garnish
Blackberry Shrub: Crush 8 ounces fresh blackberries in a glass or porcelain bowl (don’t use metal or plastic). Add 1/3 cup granulated sugar. Mix well, until berries are pulpy and the sugar is nearly dissolved. Cover with plastic wrap and chill overnight. Uncover, stir well, and add 1/3 cup apple cider vinegar. Stir again and refrigerate for several days (up to 1 week). When ready to use, strain the shrub through a fine sieve or cheesecloth into a clean Mason jar or bowl. You want to retain the liquid and remove seeds and fruit pulp. Store unused shrub in the refrigerator.
To make the cocktail: Measure the shrub into a champagne flute. Top with sparkling wine. Garnish with fresh berries and serve at once.





The atmospheric drizzle of last Thursday evening turned into a fullscale torrent by Friday afternoon courtesy of Hurricane Alex. Not enough to stop intrepid adventurers from bravely exploring Austin’s downtown and venturing across Lady Bird Lake. Once on the other side, the rain hit full tilt and I ended up spending half an hour huddled under an overpass with some stranded joggers. Strangely, it was the most relaxed moment of the trip to date. There was nothing to do, no place to be except right there, watching the rain.
Ahhh, Texas. I hit the northern plains Wednesday afternoon and knew immediately that something was different. The skies seemed to open up a little bit, the land got a little bit wider. Sure the sides of the highway are built up with motels and gas stations and fast food joints, but I can’t help but wonder how the land struck those early pioneers who’d grown up in the New England woods or Southern pine forests.
