Recipes

— Original Recipe No. 76 —

Blueberry Hill

  • 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.

5 Notes on “Blueberry Hill”

  3. 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!

  5. 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.

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