Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Blueberry Syrup
Cocktail
Method
Blueberry Syrup
Cook syrup
Combine 1 cup blueberries, 1/2 cup sugar, and 1/2 cup water in a small saucepan over medium heat.
Bring to a gentle simmer, stirring occasionally, and cook 6–8 minutes until berries have broken down and syrup has thickened slightly.
Remove from heat and stir in 1 tablespoon fresh lemon juice to brighten flavor and help preserve color.
Let the syrup cool for 10–15 minutes, then strain through a fine mesh sieve into a bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids or reserve for another use.
Chill the syrup in the refrigerator for at least 20 minutes before using. Makes about 6–8 ounces (enough for several cocktails).
Cocktail
Lightly muddle 8 mint leaves and 0.75 oz blueberry syrup in the bottom of a mixing glass or julep cup to release mint aroma without shredding leaves.
Add 2 oz bourbon, 0.5 oz fresh lime juice, and 0.25 oz fresh lemon juice to the mixing glass.
Fill the glass with crushed ice (about 1 cup), then stir briefly (6–8 seconds) to chill and slightly dilute the mixture. If you prefer a lighter drink, top with 1 tablespoon club soda and gently stir once to combine.
Spoon or mound additional crushed ice over the top to create a julep-style presentation.
Garnish with a sprig of fresh mint and 4–6 fresh blueberries skewered or dropped onto the ice.
Serve with a short straw or julep spoon. Sip slowly and enjoy.