Wild Indigo Recipe

Make syrups (optional, can use store-bought)

Ginger syrup: Peel and thinly slice 2 inches of fresh ginger. Combine 1 cup sugar and 1 cup water in a small saucepan, add ginger, simmer 10 minutes, cool and strain. Blueberry syrup: Combine 1 cup fresh or frozen blueberries, 1/2 cup sugar, and 1/2 cup water in a saucepan; simmer 10 minutes until fruit breaks down, mash, then strain or leave some fruit for texture. Add a teaspoon lemon juice to brighten. Chill before using.

Chill a highball or Collins glass in the freezer for 5 minutes, or fill with ice while preparing the cocktail.

Muddle blueberries (optional)

If you like more blueberry intensity, place 4 fresh blueberries in a shaker and lightly muddle to release juices.

Add to the shaker: 1 oz bourbon, 0.5 oz lemon juice, 0.5 oz ginger syrup, and 0.5 oz blueberry syrup (or 0.5 oz blueberry reduction). Add ice (about 1/2 cup) and shake vigorously for 10–12 seconds to combine and chill.

Remove the chilled glass from the freezer or discard ice. Double-strain the shaken mixture into the glass filled with fresh ice to remove solids (if you muddled or used syrups with fruit).

Top carefully with 8 oz Austin EastCiders Buffalo Trace Bourbon blueberry-ginger cider (or your chosen blueberry-ginger cider) and then float 1 oz brut extra dry sparkling wine on top by pouring slowly over the back of a spoon to preserve effervescence.

Gently stir once with a bar spoon (one full turn) to integrate without flattening the bubbles.

Garnish with a lemon wheel on the rim, a skewer of 4 fresh blueberries, and an optional mint sprig and thin ginger slice tucked into the top for aroma.

Serve immediately while sparkling. Adjust sweetness by varying the blueberry or ginger syrup between 0.25–0.75 oz to taste. If you prefer a stronger bourbon presence, increase bourbon to 1.5 oz and reduce cider slightly.