Berry Larkin Recipe

Cocktail

1. 1

   Make blueberry puree (if not pre-made)

   Place 1/2 cup fresh or frozen blueberries and 1 tablespoon simple syrup in a small blender. Pulse until smooth, then strain through a fine mesh sieve into a small bowl to remove skins and seeds. Yields about 3/4 oz per 2 cocktails; use remaining puree refrigerated up to 48 hours.

2. 2

   Build the cocktail

   Add the Grey Goose Berry Rouge, lemonade, blueberry puree, fresh lemon juice, and simple syrup to a cocktail shaker filled halfway with ice. Secure the lid and shake vigorously for 10–12 seconds until the shaker is cold to the touch and the mixture is well combined.

3. 3

   Prepare glass

   Fill a rocks glass with large ice cubes or crushed ice to the top.

4. 4

   Strain & serve

   Double-strain the shaken cocktail over the prepared rocks glass (use the shaker strainer and a fine mesh strainer to catch pulp from the puree).

5. 5

   Garnish

   Thread 4–6 fresh blueberries onto a short cocktail pick and rest across the rim or drop them into the drink. Add a lemon wheel on the rim and a mint sprig if desired. Serve immediately with a short stirring straw.

6. 6

   Notes

   Adjust lemonade sweetness to taste — if your lemonade is very sweet, reduce or omit the simple syrup. For a lighter version, top with a splash (0.5 oz) of soda water and reduce lemonade by 0.5 oz.