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Blueberry Mint Shrub: Pink Summer Cocktails


Ingredients

  • 2 Cups crushed blueberries
  • 2 Cups white sugar
  • 3 sprigs of fresh mint
  • 1 Cup cider vinegar

Directions

To make the shrub: combine the crushed fruit, sugar and mint in a bowl, cover and let macerate on the counter for at least 24 hours.

Strain syrup through a sieve, pressing on the solids to extract all the juice, and discard the solids.

Stir in the vinegar and bottle.

May be stored at room temperature, but I store mine in the fridge.

Bluberry Mint Cocktail:

{serves one}

Over ice combine:

3T gin

2T blueberry mint shrub

1T simple syrup

top off glass with sparkling water and garnish with sprig of mint

Nutritional Facts

Servings2

Calories Per Serving886

Folate equivalent (total)12µg3%


To begin you will need to make a blueberry simple syrup, which takes just a few minutes to put together. The simple syrup will be the base of your drink.

  • In a medium-sized pan, set over medium-high heat, add blueberries, sugar, and water. Stir to combine and bring to a boil.
  • Reduce to a simmer and break up blueberries with a slotted spoon as they start to soften
  • Simmer for about 15-minutes or until you have a syrupy consistency
  • Blueberry Simple Syrup in process
  • Blueberry Simple Syrup cooking

Backyard Cocktail Party Recipes

For the first time since moving to DC, Nole and I have a backyard – and you can believe we’re doing our best to take advantage of it this summer. This means grilling, and outdoor parties, eating under the stars… and cocktails! Here are some St-Germain cocktails we’ve whipped up (along with our very first mocktail) for just such a party, perfect for making in big batches for your guests, but still light enough to enjoy next to the grill without leaving you too lightheaded in the heat.

One Bottle Dry White Wine
3 oz St-Germain
3 oz Pisco Brandy
2 oz Lemon Juice
2 oz Honey Syrup
Berries and Grapes

Combine the wine, St-Germain, Pisco, lemon juice, honey syrup (equal parts honey and water heated until the honey melts), and chopped berries and grapes in a pitcher. Let everything sit for a few hours or overnight to let the flavors meld. Pour over lots of ice and enjoy!

I’ve said it before and I’ll say it again: Sangria is ridiculously easy to make and so delicious that I’ll never understand why I don’t make it more often. This St-Germain Sangria is no exception. St-Germain’s floral notes and sweetness make it a great complement for a white wine-based Sangria. It’s light and sweet, with just a bit of edge from the oakiness of the wine and funkiness of the Pisco. It only comes in party-friendly pitchers. Oh, and – despite being made from white wine – it turns a great pink color from all that fruit that will probably delight some guests at your party.

2 oz St-Germain
2 oz Lemon Juice
Wheat Beer

Combine the St Germain and lemon juice in a glass filled with ice. Top with the wheat beer (we used my personal favorite, Bavaria’s Paulaner Hefeweissbier, but any other wheat beer or even a lager or a pilsner would work too), give everything a good stir, and enjoy!

Traditionally, a shandy is equal parts beer and a soft drink the Germans are fond of a shandy that matches beer with sparkling lemon soda. Our shandy is a play on this classic, combining the wheat beer’s delicate notes of fruit and spice and citrus with a punch of lemony sourness, balanced by the St-Germain’s sweet fruitiness. It’s a substantial but still light, enormously refreshing, and easy to make in big batches or one at a time.

Blueberry Mint Shrub Soda

2 oz Blueberry Mint Shrub Syrup*
Soda Water

To make the shrub syrup, combine one cup of muddled blueberries, one cup of sugar, and one cup of raspberry vinegar. Let the mixture sit for 2-3 days, agitating occasionally. (Alternatively, for a much faster process, combine everything in a sauce pan and heat gently, stirring frequently, for 20-30 minutes.) Strain the mixture well through a fine sieve or strainer to filter out the solids.

Take a handful of mint, add a few ounces of the syrup, and muddle gently, pressing but not shredding the leaves. Remove the leaves, squeezing out as much of the syrup and mint oils as possible. Add the minty syrup back to the rest of the shrub. To serve, combine the shrub syrup with the soda water over lots of ice and enjoy!

This is our very first mocktail, and it’s a good one – full of fresh fruit and mint flavor, sweet but with a kick from the vinegar, and enormously refreshing thanks to all that soda water and ice. Shrubs like this one can just as easily be made into a cocktail or a soda like this one. It’s easy to make in a big pitcher and handy to have around for both your non-drinking guests or to sip in between other drinks (you know, to stay hydrated).

All illustrations by Dinara Mirtalipova for Oh So Beautiful Paper

Photo Credits: Nole Garey for Oh So Beautiful Paper

This post is brought to you in collaboration with St-Germain. All content, photos, recipes, and words are our own. Thank you for supporting the sponsors that help make Oh So Beautiful Paper possible!

You may also enjoy:


Blueberry Shrub Drink

Now, if you go Google shrubs, you'll learn there are lots of different opinions on how to make them. Some use only a cold process, some introduce heat. Some use a ration of 1-1-1 and some use something different. The only thing everyone agrees on is that you use fruit, some sort of sweetener, and some type of vinegar. I settled on a cold process. I preferred to let time do the work, rather than speeding it up by introducing heat. I also went with the 1-1-1 ration. But honestly, I think no matter how you do it, you're going to love it. When you're finished with your drinking vinegar, you have this jar of tart fruitiness ready to make the most refreshing drinks. I spoon about 3 tablespoons into a glass, add ice and top with sparkling water and stir. It is so good. Sweet and tart. From now on, I plan to always have a shrub in my fridge, waiting to be made into a refreshing drink - I'm also going to experiment with some cocktails.


Summer Cocktails: Martinis

If you&rsquore looking for a light and deliciously different summer cocktail, may I suggest this Strawberry Basil Martini? Made with homemade strawberry basil-infused vodka, this drink is sure to delight your taste buds. Garnished with a strawberry, it&rsquos also a feast for your eyes.

The base for this striking summer cocktail is watermelon juice muddled with fresh basil. To achieve this, you mash a few pieces of watermelon flesh with a couple of basil leaves and then strain that to remove the pulp and seeds. Be sure to fix plenty. I promise you&rsquoll want more than one martini.

This summer cocktail is a wonderful way to wind down before or after dinner. You can put one together with jalapeno pepper-infused vodka, chipotle pineapple syrup, pineapple juice, simple syrup, and mint leaves. Cheers to fun in and out of the sun!

A cosmopolitan is my favorite classic cocktail. This one is &ldquoperfect&rdquo because it uses high-quality ingredients in just-the-right proportions. A simple, elegant presentation underscores the perfection. I promise that you (and your guests) will be impressed.

This martini is going to be your prescription for chilling out this summer. It&rsquos a combination of homemade berry watermelon limeade, vodka, and St. Germain. Bonus: The berry watermelon limeade can also be served on its own or used in a salad dressing.


Blueberry Peach Mojito

Courtesy of Show Me the Yummy

With a homemade blueberry simple syrup and peach purée, this fruity take on the classic Cuban cocktail is a little time consuming, but it's well worth the effort. The fruit flavors meet the crisp hint of mint for a delectable summer sensation. Havana ooh-la-la.

Get the recipe from Show Me the Yummy.


Light and refreshing, this Blueberry Basil Gin Smash has the subtle flavor of fresh basil and lots of cold, sparkling bubbles. This drink is meant to be sipped outside on a sunny Saturday afternoon with a good book or served with brunch.

1 tablespoon freshly squeezed lemon juice

1/2 tablespoon simple syrup

5 large leaves of fresh basil

1 jigger (3 tablespoons) gin

about 5 jiggers (about 8 oz) soda water, tonic water, seltzer or club soda

optional garnish: 1 basil sprig, 1 slice of lemon, and/or a few blueberries

Add the balsamic vinegar, lemon juice, simple syrup, and basil to a highball or tall glass. Use the back of a spoon or a cocktail muddler to muddle the basil.

Fill the glass with ice. Add gin to the glass. Top with about 8 oz of whichever carbonated water you're using.


How To Make Blueberry Vodka Lemonade

Like all good drinks, this vodka lemonade starts with lots of fresh mint leaves. Place mint, fresh and plump blueberries and sugar in a shaker and “muddle” it with a spoon.

Muddling means you are going to take the handle wooden spoon and pound it into the bottom of your shaker. You want the spoon to help the sugar break down the mint and the blueberries so that their natural juices and oils will be released, which is key to the flavor of this lemonade.

Add blueberry flavored vodka to your shaker along with some ice and shake the daylights out of it. Divide the mixture among two tall glasses and top with lemonade stir to combine. Add more fresh blueberries and mint then bottoms up!


Blueberry Lemonade Frozen Cocktails

On that note, let’s talk about these cocktails, shall we?

For this recipe I used my NutriBullet 900 watt blender – it worked wonders. This was my first time using it to form a “slushie” texture, as I normally use it to make smoothies or juices (that thang is POWERFUL), and I was so surprised to see how well it worked. It blasted through the ice but left enough to form a slushie!

For my recipe, I pulsed the blueberries and mint together before adding to the lemonade slushie. However, you can simply muddle them if you prefer to do that instead. OR, you can blend them all together with the lemonade. I wanted to separate the textures then gently combine them, but it doesn’t really matter – whatever tickles your fancy. I’ve always wanted to say that.


Carolina Blues Blueberry Cocktail

Matt Taylor-Gross

A long, cooling cocktail, the Carolina Blues follows the classic Tom Collins blueprint, swapping simple syrup for shrub, soda for prosecco, and lemon juice for lime. The blueberry shrub in this recipe is actually North Carolina chef Vivian Howard‘s blueberry barbecue sauce, which she uses to glaze chicken, but its makeup is similar enough to a shrub that it can pull double duty.

If you don’t have time to make Howard’s barbecue sauce, you can buy it here. Alternatively, you can quickly make a proto-shrub by simmering a couple of cups of mashed blueberries with a cup of cider vinegar for ten minutes, then strain and bottle it for future cocktail endeavors.

Carolina Blues Blueberry Cocktail


Watch the video: Pink Lemonade Blueberry Plants - Pink Blueberry Bushes by DiMeo Berries (December 2021).