It’s blueberry pickin’ season here in New England. Last week my girlfrands and I ambled the grounds of Litchfield Hills Blueberry Farm, pluckin’ fresh, fatty bloobs right off the bush whilst savoring the sunshine and harvests of summertime.
With warm rays beating down on our faces, naturally spirited refreshments—a.k.a. gin cocktails—were on my mind. Smoothies, too, duh (I swear I’m a healthy person ). Nevertheless, I just knew these precious, ripened bloobs would make for a fine homemade hard lemonade, and without a doubt, a cocktail that’s alluring and easy on the eyes.
Me; I’m a gin girl. It has to be a delicious, clean tasting gin. Gin mixed with berries is one magical potion indeed. However, if you simply can’t handle the thought of throwing back that kinda hooch, easily substitute gin for vodka in this colorful cocktail recipe.
In about 15 minutes, I whipped up a blueberry simple syrup right quick (recipe below!). This sweet blueberry nectar combined with the sour quench of lemon juice PLUS the bewitching aroma of a freshly-picked basil sprig is nothing short of addicting and, in a word, drool worthy. 🤤
My friends, prepare yourself for a lip smacking delight.
Gin Cocktails: Blueberry Lemonade
Makes two servings
2.5 oz. gin
1.5 oz. blueberry simple syrup*
3 oz. fresh squeezed lemon juice
3.5 oz club soda
½ oz. elderflower liqueur
4-5 frozen blueberries
2 basil sprigs
2 lemon slices
stemless wine glass
In a cocktail shaker, combine gin, blueberry simple syrup*, lemon juice, and elderflower liqueur over ice. Shake, shake, shake! Add ice to serving glasses. Pour mixture evenly. Top off with club soda. Garnish with basil sprig, lemon slice and frozen blueberries.
*Blueberry Simple Syrup Recipe
Yields 10-12 servings
1 cup cane sugar
1 cup water
1 cup blueberries
fine mesh strainer + muddler
Combine equal parts sugar, water and blueberries in a small saucepan. Bring to a boil and let simmer until thickened, about 10-15 minutes.
Pour mixture into a fine mesh strainer. Use a muddler to extract liquid. Discard blueberry pulp or reserve as a compote for alternate use. Chill in refrigerator overnight. In a pinch? Chill in freezer for 30 minutes. Toss in an ice cube to speed up the process.
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