Mix Up Some BC Blueberry Cocktails With These Local Libations
It’s BC Blueberry season and there’s plenty of berries this year. They’re great in muffins, salads, in pies, sauces jams, and, of course, cocktails! There’s even a locally made Blueberry Vodka made with Bremner’s Blueberries by Marcus Von Albrecht at XFour Vodka(they’re also a client of mine). Here’s a few recipes to help you enjoy BC Blueberries while they last!
½ oz lime juice (approximately ¼ lime)
2 oz XFour Bremner’s Blueberry Vodka
4 oz ginger beer
Fresh blueberries and rosemary to garnish
Squeeze lime into a glass and drop in the lime as well.
Add a few ice cubes.
Pour in the vodka.
Top with ginger beer and stir.
Garnish with fresh B.C. blueberries an a rosemary sprig.
2 cups (300 g) B.C. Blueberries, fresh or frozen – divided
¼ cup (60 ml) Honey
½ cup (120 ml) Orange liqueur
1 bottle (750 ml) White wine
½ cup (75 g) Apple, sliced
½ cup (75 g) Strawberries, sliced
½ cup (120 ml) Orange juice
3 tbsp (45 ml) Lime juice
½ cup (120ml) Club soda (optional)
In a pitcher combine 1 cup of the blueberries and honey and gently muddle until fruit is lightly crushed but not pureed. Add the orange liqueur, wine, remaining blueberries, apple, strawberries, orange and lime juice. Serve over ice. For a lighter drink top with club soda.
This recipe can be made with fresh or frozen blueberries. If you use frozen berries, the sangria will end up being more pink in colour than in the photo.
1 cup Fresh mint leaves
1 tablespoon Fresh lime juice
1 teaspoon Sugar
4 tablespoons, divided Blueberries, fresh or frozen
1/2 to 3/4 cup Lemonade
1 ounce Light rum
1/2 ounce Dark rum
Mint sprig for garnish
Lime slice for garnish
In a tall 16-ounce glass, add mint leaves, lime juice and sugar; mash the ingredients with the back of a spoon or a “muddler” until fragrant. Add 2 tablespoons of the blueberries and mash until juicy.
Fill the glass three-quarters with ice. Add lemonade until the glass is two-thirds full. Add splash of soda, light rum and remaining blueberries; stir. Slowly pour dark rum into the drink so it floats on top. Garnish with a sprig of mint and slice of lime; serve immediately.
2 cups (300 g) B.C. blueberries, fresh or frozen, divided
½ cup (100 g) Granulated sugar
2 tbsp (30 ml) Lemon juice, freshly squeezed
2 cups (480 ml) Cranberry juice, chilled
2 cups (480 ml) Pineapple juice, chilled
1 cup (240 ml) Pure blueberry juice, chilled
1 cup (150 g) Raspberries, fresh or frozen
1 bottle (750 ml) Sparkling wine or club soda, chilled
For the blueberry syrup, boil 1 cup of blueberries with the sugar, lemon juice and 1 cup of water for 10 minutes.
Mash the blueberries with a potato masher and strain the juice through a fine mesh sieve, discarding the solids. Allow to cool.
In a large pitcher, add the cooled syrup, remaining blueberries, cranberry juice, pineapple juice and raspberries.
Serve on ice, topped up with either sparkling wine or club soda.