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).