Back Porch Lemonade Recipe
Makers Mark Bourbon, Blueberry Simple Syrup With Gingerale and Lemonade.
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Ingredients
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Cocktail
Blueberry Simple Syrup (makes ~8 fl oz)
Method
Blueberry Simple Syrup
- 1
Combine and simmer
In a small saucepan combine 1 cup blueberries, 1 cup granulated sugar, 1 cup water and 1 tablespoon thinly sliced fresh ginger. Bring to a gentle simmer over medium heat, stirring occasionally so the sugar dissolves. Once simmering, reduce heat to low and let gently simmer for 6–8 minutes until blueberries have burst and the mixture is syrupy.
- 2
Macerate and strain
Remove from heat, stir in 1 tablespoon fresh lemon juice, and let steep for 10 minutes to infuse the ginger and brighten the flavor. Press the solids through a fine-mesh sieve into a bowl using the back of a spoon to extract as much liquid and color as possible. Discard solids or reserve a spoonful of cooked berries for garnish.
- 3
Cool and store
Allow syrup to cool to room temperature, then transfer to a clean jar. Refrigerate until cold before using (at least 30 minutes). Yields about 8 fl oz; syrup will keep refrigerated for up to 10 days.
Assemble Cocktail
- 4
Prepare glass
Fill a highball or Collins glass with ice (about 1 cup). If desired, add 3–4 fresh blueberries into the glass before adding liquid for visual appeal.
- 5
Build cocktail
In a cocktail shaker filled with ice, combine 2 oz Maker's Mark bourbon, 1 oz fresh lemon juice, and 0.75 oz chilled blueberry simple syrup. Shake vigorously for 8–10 seconds to chill and combine.
- 6
Strain and top
Strain the shaken mixture into the prepared glass over fresh ice. Add 2 oz chilled lemonade and top with 2 oz chilled ginger ale. Gently stir once or twice to integrate the lemonade and ginger ale without losing carbonation.
- 7
Garnish and serve
Garnish with a lemon wheel or wedge on the rim, 4–6 fresh blueberries dropped into the drink, and an optional mint sprig. Serve with a straw or stirrer and enjoy.