Recipe: Blueberry Gin Sour

Today I made you a cocktail that taste like sweettarts.

I don't know if that's something you're into or not, but this cocktail is damn good. Fruity with a bit of tart and without being too sugary sweet. The egg whites make it frothy and seem wayyyy fancier than it actually is. My favorite kinds of cocktails and those that can be made quickly and easily, and thought you do have to prep the blueberry syrup, once that's done a head of time it's just a matter of throwing everything in the cocktail shaker and giving it a good long shake.

If you're not interested in the egg white (or are vegan), you can always leave that out. But if you've never had a cocktail with egg whites I highly recommend them. They don't taste eggy or anything like that (because that would be awful). It just adds a creaminess and a frothiness to the drink. It's fun! Try it! This is a full-on peer pressure situation.

Blueberry Gin Sour

Blueberries Syrup
1 1/2 cups blueberries
1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
2 tablespoons cold water

Cocktail (makes one drink)
2 1/2 oz gin
2 oz blueberry syrup
juice from half lemon
1 egg white
ice

To make the blueberry syrup: add blueberries, water, sugar, and lemon juice into a small saucepan over medium heat and bring to a slow boil, stirring frequently. In a small bowl, mix together cornstarch and cold water with a fork. Slowly stir the cornstarch into the blueberry mixture, trying not to pop or crush any berries. Stirring frequently, cook for 5-10 minutes longer, or until the mixture coats the back of a spoon. Remove from heat and cool for a few minutes, then pour into a mason jar or an airtight container with a lid. Place in refrigerator to cool completely. 

To make the cocktail: add ice, gin, and blueberry syrup into a cocktail shaker. Juice half a lemon and add one egg white. Shake vigorously for 20 seconds until the egg whites are frothy. Pour through a strainer into a coupe glass. Garnish with a sprig of thyme or some lemon peel.

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