Spring is starting to poke its head around the South. Azaleas, camellias, and dog woods are filling our sleepy Spanish moss draped backyard with color. Cardinals, nuthatches, and titmice dart to the feeder hanging from our live oak, and there has been an uptick in the activity of local bees.
A recent burst of warm temperatures made for perfect patio sipping, and my mind wandered to summertime. Blueberries can be found in abundance where we live, and when the heat and humidity descend on North Florida, sipping on a whisky sour in an Adirondack chair is my favorite means of escape.
While digging around in the refrigerator for a mason jar of simple syrup my eye caught a pint of blueberries. I decided to make a blueberry syrup, combine two of my warm weather favorites, and participate in my first Mixology Monday (hosted by A World of Drinks.)
Blueberry Simple Syrup:
– 1 cup blueberries
– 1 cup sugar
– 1 cup water
Combine 1 cup of sugar, 1 cup of blueberries, and 1 cup of water in a large sauce pan. Mash the blueberries with a fork, stir, bring the mixture to a boil, and then simmer the purplish concoction for 15 minutes. Strain, bottle and chill.
Blueberry Whiskey Sour:
– 2 oz whiskey
– 1 1/2 oz lemon juice
– 1 oz. blueberry simple syrup
Place ingredients in a shaker, shake without ice to combine, top with ice, shake until chilled, strain and serve. Garnish with blueberries as desired.
What pours out of the shaker is a deep purple liquid. I used Buffalo Trace bourbon and the sweet vanilla notes of the liquor combined nicely with the tartness of the lemon juice and the sweetness of the blueberry simple syrup. Each sip finished with a nice blueberry note, and I drank a few to make sure the drink was up to MiMo standards. For more great recipes using preserves check out this month’s MiMo roundup.