Blueberry Bourbon Fizz Food

BLUEBERRY BOURBON FIZZ

Steps:

• Cocktail Instructions In a cocktail shaker, combine bourbon, blueberry shrub and ice. Shake well. Strain into a glass and top off with seltzer. Garnish with blueberries and a thin slice of prosciutto on a cocktail pick if desired.
• Blueberry Shrub Instructions In a medium size pan over medium-high heat, bring vinegar, muddled blueberries, thyme, ginger and sugar to a simmer; stir until sugar dissolves. Pour mixture into a sterilized container, seal and store in a cool dark place for at least 24 hours and up to a full week. After setting, strain liquid into a new container, seal and store in the refrigerator for up to 3 months.

BLUEBERRY BOURBON SMASH RECIPE BY TASTY

Steps:

• In a small saucepan over medium heat, combine the brown sugar and water. Bring to a boil, stirring to dissolve the sugar completely.
• Add the blueberries to the pot and boil until the berries begin to burst, about 15 minutes. Remove from heat and cool for 5-10 minutes.
• Transfer the mixture to a blender and blend until smooth.
• Strain the syrup through a fine-mesh sieve or cheesecloth. Store in an airtight container in the refrigerator for up to 1 month.
• In a cocktail shaker filled with ice, combine the bourbon, lemon juice, and simple syrup. Shake vigorously for 20 seconds.
• Strain into a glass filled with ice and top with ginger beer.
• Garnish with lemon wedge.
• Enjoy!

VIRGIN BLUEBERRY FIZZ

Steps:

• Add the blueberries to a lowball glass and crush with a muddler. Add the Fresh Mint Syrup and fill the glass with ice. Top with the sparkling lemonade and stir everything together with a spoon. Thread 3 blueberries and the mint sprig on a small skewer and set on the side of the glass for garnish. Serve immediately.
• Stir together the sugar and 3/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar completely dissolves, 3 to 5 minutes. Turn off the heat. Use your hands to tear the bunch of mint in half and add it to the saucepan. Using a spoon, press down the mint to make sure that it is completely submerged. Allow the syrup to cool to room temperature in the saucepan, about 1 hour. Strain the mixture through a fine-mesh strainer set over a small bowl or liquid measuring cup. Use the back of a spoon to press down on the mint to extract as much flavor as possible. The syrup can be used immediately and will keep in the refrigerator for up to 2 weeks.

BLACKBERRY BOURBON FIZZ

Steps:

• Place blackberries in the bottom of a tall glass and mash them around with a spoon. Keep some big chunks because it looks cool.
• Add the ice and then the bourbon, ginger ale, and club soda.
• I like adding club soda because it keeps it tasting refreshing and can save some cash. You can just add more ginger ale if you choose to forgo the club soda.
• Garnish with fresh basil if you like.