Here we go, already into fall. Ugh. I love fall in Vermont but honestly I feel like summer just got started, and I’m not ready to say goodbye to it quite yet. While I love fall baking, along with the warmer, heartier foods that we begin to crave making at this time of year, there’s still time for another summer cocktail on the patio. And I still have blueberries in my freezer and mint growing in my potted herb garden, and maybe you do too! So….today, this is how I choose to get my daily vitamin C. This blueberry mint “martini” is not really a martini of course, but it looks pretty in a martini glass and it uses gin, so close enough for me.
This is super simple to whip up. Make the blueberry syrup first (it will make just shy of one cup) and after you’ve mixed and finished your cocktails, use the remaining syrup over ice cream or yogurt, or in a smoothie or drizzled over cheesecake or over slices of ripe, oozing Brie. But finish your cocktail first. Cheers and happy end of summer!
- Blueberry Syrup
- -----
- 1 cup blueberries
- Scant ½ cup sugar
- 1 piece lemon peel
- 1 cup water
- ___________
- Handful of fresh mint leaves
- 1 piece lemon peel
- 2 oz Barr Hill Gin
- ½ oz blueberry syrup
- ½ oz St. Germaine
- 1 teaspoon lemon juice
- Ice
- Make the blueberry syrup. Place all syrup ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer until berries have burst and broken up and mixture has thickened a bit, about 5 minutes. Strain mixture through a sieve, pressing on the solids and allow to cool completely.
- Drop a 6-8 mint leaves along with lemon peel into a cocktail shaker and muddle well. Add ice, gin, blueberry syrup, St. Germaine and lemon juice. Shake well and strain into a cocktail glass.
- Garnish with a few blueberries and lots of mint.
