Blueberry Honey Bee Cocktail
Blueberry Honey Bee Cocktail
| Prep Time: 10 minutes | Cook Time: 5 minutes | Portions: 1 |
Ingredients
Main Ingredients
- 1½ oz vodka or gin (two standard shots)
- ¾ cup fresh BC blueberries (a small handful)
- 1 oz freshly squeezed lemon juice (Core Lemon Juice)
- Ice cubes for shaking and serving
Flavour Enhancers
- 1 oz local raw honey
- 1 oz warm water (to make honey syrup)
- Fresh thyme or mint sprigs (for garnish)
- Dehydrated lemon wheel (for garnish, optional)
Instructions
Prepare the Honey Syrup
- Combine raw honey and warm water in a small glass or jar. Stir until the honey is completely dissolved and the syrup is smooth.
- Set aside and allow to cool to room temperature before building the cocktail. Honey syrup can be made in advance and stored refrigerated in a sealed container for up to 2 weeks.
Muddle the Blueberries
- Place fresh BC blueberries into a cocktail shaker. Add honey syrup and fresh lemon juice.
- Use a muddler to gently press and twist the blueberries until they are fully crushed and their dark purple juices are fully released. Do not over-muddle — you want the juice, not the pulp.
Shake and Serve
- Pour the spirit over the muddled blueberry mixture. Fill the shaker completely to the top with fresh ice cubes. Secure the lid tightly and shake vigorously for about 15 seconds until the outside of the shaker feels frosty to the touch.
- Fill a rocks glass with fresh ice. Remove the top of the shaker and use a fine-mesh bar strainer to pour the liquid over the ice, keeping the bits of blueberry skin and pulp out of the glass.
Garnish with a fresh sprig of thyme or mint and a dehydrated lemon wheel if desired. Serve immediately.
Recipe Tip
Ice matters more than most bartenders realize. Always use fresh ice cubes from your freezer to ensure your drink tastes clean and bright. Ice that has been sitting too long absorbs freezer odours and dulls the flavour of fresh ingredients.
For a batch cocktail version, combine muddled blueberry juice, honey syrup, lemon juice, and spirit in a large pitcher and refrigerate for up to 4 hours. Shake individual portions over ice before service to maintain the best texture and chill.
