• 2 oz Blue­ber­ry infused Ply­mouth Gin*
• 3/4 oz Dim­mi Liquore di Milano
• 1/4 oz fresh lemon juice
• 1/4 oz sim­ple syrup
• 2 bar spoons of blue­ber­ry purée
• 2 dash­es of Post Pro­hi­bi­tion Orange Bitters
• 1 egg white
• Gar­nish with absinthe dust*

Add all ingre­di­ents in a cock­tail shak­er except the absinthe gar­nish. Dry shake or use a hand­held frother to incor­po­rate the egg white. Add ice and shake. Dou­ble strain into a chilled cock­tail glass. Gar­nish with absinthe dust.

Blueberry Infused Gin

Bran­don Matzek of Kitchen Kon­find­ence wrote a won­der­ful arti­cle on my blue­ber­ry infu­sion. Below is an excerpt from the arti­cle. If you like this post you’ll most defi­nate­ly like his blog. It has some fan­tas­tic recipes. I rec­om­mend check­ing it out.

This infu­sion is made with cooked, organ­ic blue­ber­ries and a full bot­tle of cit­rusy Ply­mouth Gin.

• 3 cups organ­ic blueberries
• 1 750 ml bot­tle of Ply­mouth Gin

Give blue­ber­ries a good rinse, then add to a large pot (no need to dry them).  Warm blue­ber­ries over medi­um heat, stir­ring often.  Cook blue­ber­ries until they release a decent amount of liq­uid.  Remove from heat and let cool to room temperature.

Pho­to by Bran­don Matzek of Kitchen Konfidence

Add blue­ber­ries with juices to a large, air­tight jar.  Pour in entire bot­tle of gin.  Seal the lid and store in a cool, dark spot for 5 days.  Be sure to give the jar a good shake at least once a day.

After 5 days, strain infused gin through a fine mesh bas­ket strain­er into a clean bot­tle or con­tain­er.  The more sol­id bits you strain out, the longer the gin will last!  Store in the refrigerator.

Read More at Kitchen Konfindence »

Pho­to by Bran­don Matzek of Kitchen Konfidence

Absinthe Dust

Mak­ing a dust is fair­ly sim­ple. All you have to do is pour a high sug­ar liqueur onto a plate and let it dry. I used a dehy­dra­tor to speed up the process (24 hrs). If you don’t have a dehy­dra­tor it nor­mal­ly takes 4–5 days. Once it is dry, scrape the dust off the plate and crush it down in a mor­tal and pes­tle. For this Blue­ber­ry Hill recipe I use Herb­saint. I’ve found myself using liqueurs like Cam­pari, St. Ger­main and Char­treuse in oth­er recipes. A dust rim or brulée will enhance the fla­vor pro­file of your drink and sure­ly have your guests pleas­ant­ly surprised.