File this one under killing two birds with one stone.
A couple of posts back (Raspberries, Raspberries Everywhere) I mentioned that now that summer is upon us, I would do more recipes with fresh fruit. The post right below this one (Moving) mentions that several drinks were published in the inaugural issue of Bride & Groom magazine, so I’ve decided to do a post about one of the drinks published, thereby tackling both subjects.
Blueberries have probably got to be one of my favorite fruits to work with in cocktails. They are available during the summer, but I find they work best with the darker spirits, making for rich summer imbibing. (Have you subscribed yet?)
When coming up with recipes for the article, I tried to make them interesting, challenging without being too challenging, and with ingredients that weren’t too obscure. Some of my favorite blueberry recipes use sherry, but I find with any wine-style cocktails you have to be specific of the brand, or the flavor profile can be dramatically changed.
After much personal debate, I decided to create a new drink, easy to re-create both technically and ingredients-wise. Again, I feel blueberries work best with brown spirits, so I scanned the bar, looking for something to jump out at me.
Bourbon? Too obvious.
Rye? Overused (in my bar anyway).
Brandy? Already in two other blueberry drinks I’ve created.
Applejack? Applejack! Why do I always forget about applejack? I’ve used Calvados in the past, but for some reason I always forget to look to applejack when thinking about new creations.
I was first introduced to applejack when I went to Cocktails in the Country last year. It sounds unlikely, but you have to realize that I’m Canadian, and as such, had a very limited selection of alcohol. Well, allow me to say, it was love at first taste. Not a subtle as a Calvados, this was a powerful beast, and it was immediately apparent that it would work beautifully in cocktails. And so a new relationship was formed.
Once applejack was decided upon, the rest was easy. The drink had to be refreshing, as it was meant for a nice summer/early fall wedding. And so the Apple-Blueberry Collins was born.
2 oz Laird’s Applejack
1 oz lemon juice
¼ oz simple syrup
3 dashes Angostura bitters
2 oz lemon-lime soda
Place all but lemon-lime soda into an iced shaker
Shake hard (to break up the blueberries) and strain into an iced Collins glass
Top with lemon-lime soda
Picture and drink by: