Blueberry Bourbon Fizz Recipes

BLUEBERRY BOURBON SMASH RECIPE BY TASTY

Steps:

• In a small saucepan over medium heat, combine the brown sugar and water. Bring to a boil, stirring to dissolve the sugar completely.
• Add the blueberries to the pot and boil until the berries begin to burst, about 15 minutes. Remove from heat and cool for 5-10 minutes.
• Transfer the mixture to a blender and blend until smooth.
• Strain the syrup through a fine-mesh sieve or cheesecloth. Store in an airtight container in the refrigerator for up to 1 month.
• In a cocktail shaker filled with ice, combine the bourbon, lemon juice, and simple syrup. Shake vigorously for 20 seconds.
• Strain into a glass filled with ice and top with ginger beer.
• Garnish with lemon wedge.
• Enjoy!

BLUEBERRY BOURBON FIZZ

Steps:

• Cocktail Instructions In a cocktail shaker, combine bourbon, blueberry shrub and ice. Shake well. Strain into a glass and top off with seltzer. Garnish with blueberries and a thin slice of prosciutto on a cocktail pick if desired.
• Blueberry Shrub Instructions In a medium size pan over medium-high heat, bring vinegar, muddled blueberries, thyme, ginger and sugar to a simmer; stir until sugar dissolves. Pour mixture into a sterilized container, seal and store in a cool dark place for at least 24 hours and up to a full week. After setting, strain liquid into a new container, seal and store in the refrigerator for up to 3 months.

FIGGY BOURBON FIZZ

Steps:

• For the fig-infused bourbon: Put the figs in a pint jar, pour over the bourbon and cover tightly. Set aside in a cool, dark place for at least 2 days and up to 7 days.
• For the fizz: Divide the fig between 2 old-fashioned glasses. To each glass, add 1 teaspoon of the maple syrup, a small squeeze of lemon juice and a couple of dashes of bitters. Muddle the ingredients until well incorporated.
• Fill the glasses with crushed ice. Pour over 1 1/2 ounces of fig-infused bourbon, then top with some ginger beer. Garnish with a lemon twist and serve.

BLUEBERRY-GINGER FIZZ

Steps:

• Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
• Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.