- 150 grams blueberries
- 125 ml (½ cup) water
- 100 grams (½ cup) sugar
- 1 lemon, cut into wedges
- 118 ml (4 ounces) whiskey or bourbon
- 6 mint leaves
- soda water, for topping
- Garnish, mint leaves
To make the blueberry syrup, add sugar and water to a saucepan. Bring to a boil and stir until all the sugar has dissolved. Add blueberry and 1 tablespoon lemon juice and cook on low heat until the blueberries are soft and their skins burst. Pass through a fine mesh sieve into a jug. Leave to cool and transfer to jar or bottle. Refrigerate until you are ready to use.
In a cocktail shaker, combine mint leaves, and 2 lemon wedges. Muddle gently to release juices and oils.
Add the blueberry syrup, whiskey and ice. Shake until combined
Strain into a glass over fresh ice.
Garnish with a blueberries and a mint sprig.
Blueberry syrup can be kept for up 1 month in the fridge.
To make it a mocktail, omit whiskey and use more blueberry syrup.
Calories: 619kcal | Carbohydrates: 127.3g | Fat: 0.7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Potassium: 202mg | Fiber: 5.3g | Sugar: 116.4g | Calcium: 22mg | Iron: 3mg