My inspiration for this week’s cocktail all started because I had a craving for a Blueberry Lemon Cake! A while back I made a delicious Blueberry Lemon cake by Natasha’s Kitchen (Follow here for details), but I just didn’t have the time to throw it together this week. Then it hit me…why don’t I create a cocktail instead?!
There are a ton of components that bring this cocktail together. First, I made a blueberry jam-like syrup, using the same technique I used to create my strawberry topping for the Strawberry Gin Cheesecake. I loved it for its consistency, so I decided to use that technique here, hoping that the cornstarch wouldn’t have any effect on the cocktail.
I wanted to keep it on the lighter side of things, so I brought out a London Dry Gin and paired it with some Sloe Gin. Never heard of Sloe Gin before? Well, it’s a gin-based liqueur that is infused with sloe berries. Combined with the blueberry syrup and it came together so well, but it wasn’t enough! I threw in some Port to add a bit of richness and weight to the cocktail, followed by an egg white for texture.
It really is everything you hope and dream for with a cocktail, and I think the best dessert to finish off a meal. And the best part about it, you can use the blueberry syrup for your pancakes or french toast this weekend! Trust me when I say that traditions for desserts are about to change!
Blueberry Jam and Lemon Sour
A delicious cocktail dessert combining Gin, Sloe Gin, Port, Blueberries and Eggwhites.
Difficulty: Expert
Ingredients
- 1 oz London Dry - Styled Gin
- 1 oz Sloe Gin
- 2 oz Blueberry Jam Syrup
- 1 oz Freshly Squeezed Lemon
- 1/2 oz Port Taylor Fladgate 10 yr Recommended
- 1 Egg white
- 1 Lemon Peel
Instructions
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Dry shake all the ingredients for at least 30 seconds
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Add ice to shaker and shake vigorously until cold to the touch
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Double strain into large coupe or martini glass
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Garnish with Lemon Peel
Recipe Notes
For details of the blueberry syrup, follow here!
