Bluebird Cocktail

Recipe by The Roost, Bloomington.

Photography By Jennifer Rubenstein | May 15, 2018

Ingredients

  • 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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Ingredients

  • 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
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