Nice Bloobs Recipe
Citadelle Gin Infused with Blueberry & Ginger, Fresh Thyme, Demerara Syrup, Lemon
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Ingredients
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Blueberry‑Ginger Gin
Demerara Thyme Syrup
Cocktail Build (per 1 serving)
Method
Blueberry‑Ginger Gin
- 1
Lightly crush the fresh blueberries with the back of a spoon or a muddler in a bowl to release juices; combine crushed blueberries and sliced ginger in a clean, wide-mouth glass jar.
- 2
Pour 500 ml Citadelle gin over the blueberries and ginger, making sure solids are fully submerged. Seal the jar tightly.
- 3
Infuse at room temperature for 24 hours for a bright, fresh flavor. For a stronger ginger note, infuse up to 48 hours, tasting after the first day. Do not exceed 72 hours to avoid overly vegetal or bitter flavors.
- 4
After infusion, strain the gin through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean bottle to remove solids. Lightly press the solids to extract remaining liquid, then discard solids. Label and refrigerate the infused gin. Yield: approx. 470–480 ml infused gin.
Demerara Thyme Syrup
- 5
Combine 1 cup demerara sugar and 1 cup water in a small saucepan over medium heat.
- 6
Stir until the sugar fully dissolves and the mixture comes to a gentle simmer, about 3–5 minutes. Do not boil vigorously; just maintain a simmer to marry flavors.
- 7
Remove from heat, add 6 sprigs of fresh thyme to the hot syrup, and let steep for 10–15 minutes until fragrant and slightly cooled.
- 8
Strain out the thyme sprigs, transfer syrup to a clean bottle, and refrigerate. Syrup will keep for up to 2 weeks refrigerated.
Cocktail Build (makes 1 cocktail)
- 9
Chill & Prepare
Chill a coupe or rocks glass in the freezer or fill with ice water to cool while you prepare the cocktail.
- 10
Shake
In a cocktail shaker, add 60 ml blueberry‑ginger infused gin, 15 ml Demerara thyme syrup, 20 ml freshly squeezed lemon juice, and a handful of ice (enough to fill the shaker).
- 11
Vigorously Shake
Shake vigorously for 12–15 seconds until the shaker feels very cold and the exterior is frosted — this ensures proper dilution and a bright mouthfeel.
- 12
Double Strain
Discard ice from the chilled glass. Double strain the cocktail into the chilled coupe or rocks glass using a Hawthorne strainer and a fine mesh strainer to catch any pulp or blueberry solids.
- 13
Garnish & Serve
Garnish with 3 fresh blueberries skewered on a cocktail pick and a fresh thyme sprig. Express a small lemon peel over the drink if desired, then drop it in. Serve immediately.