I usu­al­ly make a blue­ber­ry infused spir­it, but it seemed time to expand my blue­ber­ry hori­zons by mak­ing a liqueur. I’m glad I did. It was­n’t hard at all and only took a lit­tle patience. A lot of the blue­ber­ry liqueur recipes I’ve seen use lemon zest and clove. I chose to bypass those ingre­di­ents. I want­ed to iso­late the blue­ber­ry fla­vor for my cock­tails and did­n’t want to be mar­ried to the clove and cit­rus tones. You may want to give …