Last week I decided to whip up a fun and experimental cocktail since we were fresh out of red wine. I had some leftover blueberry balsamic reduction from a blueberry grilled cheese I made a few days earlier (sounds weird, tastes awesome), and thought that would taste excellent in a cocktail! The balsamic vinegar might sound odd, but I found it balanced out the sweetness of the blueberry, and definitely did not add a vinegar taste to the drink at all.
Blueberry Bourbon Cocktail
Makes one cocktail
-2 oz. Bulleit Bourbon (or other mid-range bourbon, Bulleit is a good choice for mixed drinks or on the rocks)
-1.5 tsp. Blueberry Balsamic Reduction (see below)
-splash cranberry juice
-splash lime juice
-mint for garnish (optional)
Blueberry Balsamic Reduction
-1.5 cup fresh blueberries
-1 tbsp. balsamic vinegar
-1.5 tbsp brown sugar
1) In a small saucepan, combine blueberries, sugar and vinegar. Turn on medium heat and let come to a slow boil. Use a utensil to crush berries as you stir. After boiling for about 5 minutes, pour mixture into a mesh strainer and let the juice syrup separate from the solid berries. Set aside the syrup for the cocktails, and save the blueberry mash for any other recipe, including the grilled cheese recipe I pulled this from!
2) Combine bourbon, Blueberry Balsamic Reduction, cranberry juice, lime juice, and crushed ice in a cocktail shaker. Shake for 30 seconds, then strain over cubed ice into a rocks glass.
3) Garnish with fresh blueberries and mint, if available.
This turned out to be a tasty and strong snow day treat. The nice thing about this drink is that it easily transitions from one season to the next. I could see it being a delicious summer cocktail as well. Hope you enjoy it!