Recipe: Blueberry Buck

A taste of summer in the winter

Friday afternoon, Hendrick’s Gin posted a Blueberry Buck recipe. Blueberries and gin? Sounded like two great tastes that would taste great together.

After a little googling, I found a variation on Beyond the Plate I decided to try. The only problem: all ingredients were measured in tablespoons, so I had to do some math.

The recipe below converts the liquid measurements to ounces and name drops the brands of gin and ginger beer that I used.

Note: ginger beer is not ginger ale. Ginger beer is not as sweet and has a nice, spicy kick. If you prefer a sweeter cocktail, try substituting ginger ale and let me know what you think.


12-15 fresh blueberries

2 oz. gin

1/2 oz. fresh lemon juice

1 1/2 oz. ginger beer (NOT ginger ALE)

1-2 mint sprigs


Fill a glass with ice and set aside. Drop the blueberries into a mixing glass: ku-plink, ku-plank, ku-plunk. Add the gin and lemon juice and pulverize the total crap out the mixture using a muddler or immersion blender.

Using a fine mesh strainer, strain the blueberry mixture into the ice-filled glass (bonus points: use the back of a spoon to coax every last bit of liquid from the mashed berries and through the strainer).

Top the glass with ginger beer and drop in a few (whole) blueberries. A mint sprig makes a nice garnish (alas, I didn’t have one).






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