- 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.
Man this sounds good. Damn.
Thanks
thanks! Been trying to reverse engineer the Constitution cocktail from Founding Farmers in DC, which is based on Chamomile & blueberry infused gin. First batch was awesome, and am now trying a substitution of New Amsterdam gin for the Plymouth (which is half the cost). I was told that New Amsterdam may be the closest thing, other than Tanqueray 10 (which is twice the cost of Plymouth, yikes!). Making a big batch for Christmas gifts now, and was curious about how long the gin would last. I have seen some folks say a few months, and others about 2 years.
Also, I found some nice blue bottles from Shorecontainer.com, 375ml wine bottles about $22 for 24 of them.
Thanks for the tasty recipe!
I would say 1 year would be safe. To be honest I usually go through mine a lot faster. I’m not a fan of New Amsterdam Gin. The most affordable quality gin might be Beefeater.
I buy my bottles here. http://www.specialtybottle.com/index.aspx
Hi Josh, The New Amsterdam Gin is a bit odd, and probably best described as a gin for vodka drinkers. It is admittedly very smooth, and a lot less junipery than most of the gins I usually drink. Comparing the two batches side by side (New Amsterdam to the Plymouth), there was not too much of a difference, especially when mixed into a cocktail. The NA was easily more than half the price. This is not a gin I would ever drink on it’s own. I prefer Tanqueray 10, Hendricks or Bombay Sapphire, or anything else.
You were right… we did go through it a lot faster. I made huge batches of my version of the Constitution for Thanksgiving, and they were a hit. On my fourth batch now.
Here is my recipe:
First I tweaked your gin recipe slightly by adding chamomile and using frozen blueberries. We live in a blueberry rich state (NJ), and always have them in our freezer. Also, you said the frozen ones work better for the liqueur, so I heeded the advice for the gin as well.
–
Steep the gin in 1/4 cup organic chamomile flowers (I used Teavana’s chamomile tea), then followed your recipe. The chamomile takes the bite out of the gin, and adds a honey-like aroma as well.
–
The cocktail:
1.25 oz chamomile & blueberry infused gin
.75 oz Domaine Canton
.75 oz lemon juice
1 oz simple syrup
1 oz sparkling water
–Muddle 1 small slice of cucumber & 6 blueberries, add in the lemon juice and simple syrup.
–Add the blueberry gin, Domaine Canton, sparkling water and ice, shake vigorously. Strain into an old fashion glass, add crushed ice and garnish with a few blueberries and cucumber slice.
It is pretty good. Some folks object to the cucumber (my wife included), so you can leave it out. I think the cuke cuts the sweetness a bit more and smoothes out all the flavors. If anyone else is familiar with the Constitution Cocktail and has suggestions to make it better, chime in…
thanks for your great resource,
cheers.