Blueberries & Bergamot Recipe
earl grey infused gin, blueberry, lemon
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Ingredients
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Earl Grey Infused Gin
Blueberry Syrup
Cocktail (makes 2 servings)
Garnish
Method
Earl Grey Infused Gin
- 1
Combine and steep
Pour 200 ml gin into a clean jar. Add 1 tsp loose Earl Grey tea, stir briefly to wet the leaves, cap the jar and let steep at room temperature for 8–10 minutes. Taste after 8 minutes — the bergamot should be present but not bitter. If it tastes too strong leave at most 2 more minutes.
- 2
Strain and rest
Line a fine-mesh strainer with a coffee filter (or a double layer of fine cheesecloth). Pour the gin through to remove all tea particles. Discard the used tea leaves. Transfer the infused gin to a clean bottle or jar and chill in the refrigerator while you prepare the syrup (chilling also helps the flavor settle). Yield: ~200 ml infused gin; you'll use 120 ml for the two cocktails.
Blueberry Syrup
- 3
Cook syrup
Combine 0.75 cup fresh blueberries, 0.25 cup granulated sugar and 0.25 cup water in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat and cook 5–7 minutes, stirring occasionally, until the blueberries have softened and the sugar is dissolved.
- 4
- 5
Strain and cool
Strain the mixture through a fine-mesh sieve into a heatproof container, pressing on solids to extract syrup. Discard solids. Cool the syrup to room temperature, then refrigerate until cold. Expected yield: ~120 ml (you will use 60 ml for the two cocktails).
Cocktail (assembly)
- 6
- 7
Build and shake
In a cocktail shaker add 120 ml Earl Grey infused gin, 60 ml blueberry syrup and 30 ml fresh lemon juice (this batch quantity makes two servings). Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
- 8
Strain and serve
Discard ice/water from the chilled glasses. Double-strain the cocktail evenly into the two glasses (about 90 ml per glass) — use a fine mesh strainer on top of the shaker strainer to catch any small solids or ice chips. If you prefer the drink on the rocks, divide the cocktail into two rocks glasses over 3 cubes of ice each.
Garnish
- 9
Finish
Thread 6 fresh blueberries onto a small pick or skewer per serving and rest across the rim or float in the drink. Express a lemon peel over each glass to release oils, twist into a spiral and drop in or perch on the rim. Serve immediately.
