Try This: Blueberry Lemonade Gin Cocktail
July is blueberry pickin’ season here in New England. Last month 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 sun rays beating down upon us, naturally spirited refreshments were on my mind. Obviously smoothies, too (I swear I’m a healthy person 😆). I knew these ripened bloobs would make for one fine homemade blueberry lemonade gin cocktail, and without a doubt, a libation 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 nectar combined with the sour quench of lemon juice and the bewitching aroma of a freshly-picked basil sprig is nothing short of addicting. And dangerously good.
Blueberry Lemonade Gin Cocktail
Makes two servings
Ingredients
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
ice
Bar Tools
cocktail shaker
strainer
juicer
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
Ingredients
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.
Salud!! 🍹
