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.
- 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.