Blueberries: Ripe for Picking, Eating & Drinking!
Our Guide to Hoosier blueberry products and u-pick places!
Recipe by The Roost, Bloomington.
Ingredients
SERVINGS: 1 Cocktail
- 1 ounce dry gin
- ¾ ounce Blueberry-Infused Dry Vermouth*
- ½ ounce Sage-Honey Simple Syrup**
- ¾ ounce fresh lemon juice
- 1 dehydrated lemon wheel, for garnish
*Blueberry-Infused Dry Vermouth:
- 1 cup dry vermouth
- 1 pint blueberries
**Sage-Honey Simple Syrup:
- 1 cup honey
- 1 cup water
- 1 handful sage leaves and stems
Instructions
For the cocktail: Fill shaker with ice, add gin, vermouth, sage-honey simple syrup and fresh lemon juice. Shake vigorously. Strain into coupe, garnish with dehydrated lemon wheel.
For the Blueberry-Infused Dry Vermouth: Lightly muddle blueberries in the dry vermouth in a Mason jar. Refrigerate for 2–3 days, agitate every 8 hours or so, strain.
For the Sage-Honey Simple Syrup: Heat to a simmer in saucepan, let simmer for 5 minutes, let sit to cool, strain.
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