Blueberry Bourbon Shrub Recipes

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.

BOURBON-CRANBERRY SHRUB

Steps:

• Combine cranberries, sugar, and vinegar in a pot. Bring to a boil, stirring until sugar is dissolved. Remove from heat; let cool completely. Refrigerate up to 3 weeks.
• For each cocktail, fill a rocks glass with ice. Stir in bourbon, seltzer, and 2 tablespoons shrub liquid. Add 1 tablespoon shrub cranberries; serve immediately.

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 SHRUB

Steps:

• Place the blueberries in a nonmetallic container. Add the vinegar. Cover tightly and refrigerate for at least 3 days.
• Pour the vinegar-marinated blueberries into a sieve over a bowl; press the berries to release all their juice. Discard the solids.
• Pour the blueberry liquid into a medium saucepan. Add the sugar and boil for 3 minutes, stirring occasionally. Remove from the heat and let cool. Pour the sweetened blueberry liquid into a small container and chill.
• To make each drink, add 1/4 cup blueberry concentrate to a medium cocktail glass filled with ice and add 1 cup cold water. Garnish, if desired.

BLUEBERRY-BOURBON SHRUB

Steps:

• Puree blueberries, sugar, and red wine vinegar in a blender. Add peppercorns. Chill shrub, covered, 4 hours to 2 days. Strain.
• In a cocktail shaker half-filled with ice, combine 2 fluid ounces blueberry shrub and bourbon. Shake until very cold.
• Strain into an ice-filled pint glass. Top with ginger beer. Garnish with additional blueberries or a lime wedge.

BLUEBERRY SHRUB

Steps:

• Combine blueberries and sugar in a saucepan with 1/3 cup water. Cook at a low simmer for 5 minutes, stirring occasionally, until blueberries are very soft. Strain juice through a fine sieve into a pitcher (or using a funnel, into a clean, empty wine bottle). Press gently with the back of a spoon to release all juice from berries. (If desired, pass juice through a cheesecloth to remove seeds.) Add brandy to pitcher or bottle, and refrigerate. Shrub will keep for several weeks.
• To serve, fill a tall glass with ice. Then fill it halfway with cold water or sparkling water. Top off glass with shrub, and garnish with a mint sprig and a lemon wedge.