Baxter Blueberry Recipe

Make blueberry purée (if not pre-made)

Place 3/4 cup fresh blueberries in a blender or food processor and blend until smooth. Push the purée through a fine mesh sieve into a bowl using the back of a spoon to remove skins and seeds. You should yield approximately 3 oz (enough for multiple cocktails); reserve and chill. Use 1 oz per cocktail.

Add the bourbon, 1 oz fresh blueberry purée, 0.75 oz fresh lemon juice, 0.5 oz honey simple syrup, 0.25 oz creme de cassis, and 2 dashes Angostura bitters into a cocktail shaker.

Fill the shaker with ice (enough to nearly fill). Secure the lid and shake vigorously for 12–15 seconds, until the outside of the shaker is frosty and well chilled.

Double-strain the mixture through a Hawthorne strainer and a fine mesh sieve into a chilled rocks glass over one large ice cube or into a coupe if you prefer it up.

Thread three fresh blueberries onto a short cocktail pick and rest across the rim of the glass. Express a lemon twist over the drink by holding the twist over the glass and giving it a quick squeeze to release oils, then drop it into the drink or hang on the rim.

Optional: For a sweeter presentation, gently spoon a teaspoon of reserved blueberry purée over the top, or float a few whole blueberries on the ice.

Serve immediately. Stir once briefly before drinking if the purée has separated.