Blueberry gin sour
- FOR THE SYRUP
- 200g blueberries
- 50g caster sugar
- Juice 1 lemon
- FOR THE COCKTAILS
- 200ml blueberry syrup (as above)
- 200ml gin
- Juice 2 limes
- 3 or 4 dashes Angostura bitters
- Fresh blueberries, to decorate
Put the blueberries, caster sugar and lemon juice in a small pan. Slowly bring to a simmer, cover and cook over a medium heat for 10-15 mins, until thick and syrupy. Allow to cool.
Sieve the syrup into a jug then press the berry juices out with the back of a spoon. Stir well. The syrup will keep in a sterilised jar in the fridge for up to 1 week.
To mix the cocktails, put a couple of handfuls of ice in a pitcher or large jug, then add the blueberry syrup, gin, lime juice and bitters. Stir together for 1 min.
Add fresh ice to 4 coupe or Martini glasses, then pour the cocktail over. Decorate with fresh blueberries and serve immediately.
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