Plump, juicy blueberries are only in season and at their best for a few weeks of the year, so make the most of these delicious purple pods while you can! Here are three of the best ways to incorporate the blueberry into your gin cocktail or G&T.
Blueberry gin and tonic garnished with blueberries, mint and lime
Blueberry Gin & Tonic
Handful fresh or frozen blueberries
Few squeezes of lime juice
2 mint leaves
50ml gin
125ml tonic water (or to taste)
Muddle a few blueberries lightly in a glass. Add ice, gin, tonic, lime juice and stir gently until chilled and a little of the juice has infused the drink. Add a few mint leaves (and a slice of lime, if desired) to garnish.
Top tip: For an extra special touch, pop a blueberry into your ice moulds before topping up with water and freezing - you’ll end up with perfect blueberry ice cubes!
A blueberry gin sour is an easy-to-make but elegant cocktail
2. Blueberry Gin Sour
50ml gin (we used Vidda Tørr)
2 tsp blueberry jam
20ml lemon juice
20ml egg white
Combine all of your ingredients in a cocktail shaker and shake without ice to emulsify the egg white. Then shake again with ice and strain into a cocktail coupe.
Homemade blueberry gin with blueberries, ice and lime
3. Homemade blueberry gin
The purply colour of this ginfusion is dramatic - and the tart, sweet flavours of the fruit are delicious!
Crush approximately 300g blueberries lightly - just enough so that the juices can release from the berries. Add the blueberries along with 1 litre of gin* into a sterilised, dry jar or bottle and seal tightly. Store in a cool, dry place for 1-2 weeks.
Give the bottle a very gentle shake every few days to encourage the infusion process. Taste the gin to see if it has taken on enough of the flavour for you - leave it longer if necessary.
Once ready, strain the gin (if necessary) through a muslin or water filter jug to get rid of any sediment. Serve over tonic and ice, garnished with a few blueberries and a mint leaf!
*You can change the quantities in this recipe; we recommend keeping the ratio of roughly one-third fruit to gin, though.
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