Friday, August 17, 2012

cocktail hour: blueberry spritz

Summer is coming to a close. And with it, all those fresh fruits will slowly become rarer and rarer, until the cocktail menu is reduced to bourbon (not all bad).

Thankfully the Blueberry~Rosemary Spritz can be made with fresh or frozen blueberries. This sweet, herbal drink is refreshing in the waning days of summer, and is perfect paired with a goat cheese or mild bleu. 


Blueberry~Rosemary~Peach Spritz:

  • 1 1/2 oz blueberry rosemary peach simple syrup (recipe below)
  • 2 oz Hendricks gin
  • 3 oz champagne 

Stir simple syrup and gin with 3-4 large ice cubes in a collins glass. Top with champagne or sparkling wine. Feel free to substitute soda water if you don't have champagne on hand.

Blueberry Rosemary Peach Simple Syrup: 


  • 8 oz blueberries (frozen or fresh - just make sure they're ripe)
  • 1 peach (pitted and cubed)
  • 6 sprigs of rosemary 
  • 1 cup water
  • 1 cup fine baking sugar

Combine all ingredients, bring to a boil. Reduce to a simmer for 8-10 minutes. Remove from heat, and allow to cool. Strain through sieve into a bowl, then transfer to a storage container. Simple syrup can be stored in the refrigerator for 3 weeks, or can be frozen in ice cube trays for later use.

2 comments:

Steph said...

This sounds amazing...I think I'm going to have to buy some blueberries and rosemary at the farmers' market tomorrow!

Sue Frause said...

Sounds summerly refreshing! We have rosemary and peaches in the garden, blueberries in the freezer and bubbly in the fridge. Just need to buy some Hendrick's gin!

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