"the Hemingson" Blueberry Collins Recipe
15 infused vodka with fresh blueberries, lemon, mint, apple schnapps, and house sour-served with a salt rim
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Ingredients
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Chef's Infusions
Method
Chef's Infusions
- 1
Prepare the infusion
In a clean jar, combine 750 ml vodka, 1 cup fresh blueberries, 1 tablespoon lemon zest, and 12 fresh mint sprigs. Optional: add 1 tablespoon sugar. Seal and infuse for 24 hours in a cool, dark place.
- 2
Strain and chill
After 24 hours, strain solids from the vodka using a fine-mesh sieve or cheesecloth. Transfer infused vodka to a clean bottle and refrigerate.
- 3
Make house sour (optional)
If making fresh house sour, mix 60 ml fresh lemon juice with 60 ml simple syrup (1:1). Chill before use.
- 4
Assemble Hemingson cocktail
In a shaker, combine 60 ml infused vodka, 30 ml apple schnapps, 60 ml house sour mix, and ice. Shake until well-chilled.
- 5
Finish and serve
Rim a Collins or highball glass with coarse salt. Strain the cocktail into the glass over fresh ice, top with 90 ml club soda, and gently stir.
- 6
Garnish
Garnish with a few blueberries, a mint sprig, and a lemon wheel before serving.
