Artist Ronni Robinson cuts a lot of blueberry branches in search of the perfect branch to create the molds for her works of art. So her husband David, aka The Philly Wine Guy, came up with this tasty cocktail recipe to make use of the leftover berries. Enjoy.
The Violet Beauregarde
1| Pack a highball glass with ice.
2| Pour 2.5 ounces of your favorite gin (or vodka).
3| Add 1 ounce Blueberry Simple Syrup (see recipe below).
4| Top off with premium tonic (we used Fever Tree Elderflower, but you can use whatever flavor/brand you like).
5| Garnish with fresh squeezed lime and mint.
Blueberry Simple Syrup
1 cup blueberries
1 cup water
½ cup sugar
A few mint leaves
1| Combine all ingredients in a pot, and bring to a boil.
2| Reduce heat to a simmer.
3| Stir occasionally and cook until a jammy consistency is reached, about 20 to 30 minutes.
4| Pick out the mint leaves, and refrigerate the syrup until you’re ready to use it.
Note: This blueberry syrup is also great served over cheesecake, yogurt, pancakes, ice cream, and more! You can also add it to nonalcoholic beverages such as iced tea or lemonade.
Recipe by David Robinson, The Philly Wine Guy, @thephillywineguy on Instagram