Let’s soak up the sun with a Smoked Rosemary & Blueberry Gin Sour

As the mercury rises and the sun shines brightly in the blue sky, as the days become longer and the afternoons become lazy, as chilled beverages and water picnics offer relief from the hot sun, as the Gulmohar Flowers and morning walks become a norm, as happy laughter sounds wafts in the air from around the swimming pools, our soul knows that it’s Summer once again!

So, let’s celebrate summer’s bounty by pairing Blueberry and Rosemary that complement each other perfectly. Combining the flavours of an aromatic herb with the delicate sweet flavours of a berry is not uncommon. Therefore, we decided to pair Blueberries and Rosemary for our next cocktail. Blueberries are extremely versatile berries that work with almost all herbs. Pairing it with savoury rosemary is like a match made in heaven.

Blueberries are popular small purplish-blue coloured berries that are native to North America. These small juicy fruits are not overly sweet; however, they do have a slightly tart bite. But do not let the size fool you. These summer berries are a great source of vitamins, minerals, and antioxidants. They help boost immunity, reduce the risk of diabetes, strengthens metabolism, are anti-inflammatory, are good for the heart, and lower blood pressure. In fact, they are considered as one of the superfoods that offer health protection. Blueberries make for a great snack, lend their flavour beautifully to many savoury and sweet dishes, and make a cocktail come alive with a beautiful hue as well as a great flavour.

Rosemary is a fragrant perennial evergreen green herb that is mainly used as a culinary condiment and is native to the Mediterranean region. It has a uniquely pungent citrus, pine, lavender, sage, mint, and peppery flavour that another herb cannot substitute.  It belongs to the same botanical family as Sage and Mint, called Lamiaceae. It is also a good source of calcium, iron, and vitamins. Rosemary leaves and oils are used to make medicines and its fragrant component is often used in cosmetics and perfumes. Even though it has tremendous health benefits, it must always be ingested in small doses.


Smoked Rosemary & Blueberry Gin Sour

Loaded with Blueberries, a touch of Rosemary, and Lemon Juice. We cannot help falling in love with this cocktail. It is a perfect fancy cocktail for a dinner party.

INGREDIENTS

  • 1 oz / 30 ml Gin
  • 1 oz / 30 ml Sloe Gin
  • ½ oz / 15 ml Port Wine
  • ¾ oz / 20 ml Lemon Juice
  • ¾ oz / 20 ml Homemade Thick Blueberry Puree
  • 6-8 Fresh Blueberries
  • 1 Sprig Rosemary
  • 1 Egg White
  • A few Dashes of Bitters
  • Garnish: Smoked Rosemary and Fresh Flowers 

DIRECTIONS

  • Add Blueberries to a shaker tin and muddle to release the juice.
  • Add all other ingredients except for the Rosemary into the shaker.
  • Smoke 1 Rosemary Sprig and add it to the rest of the ingredients in the shaker.
  • Dry Shake and then fill the shaker with ice and hard shake.
  • Strain into a Glass and Garnish with a smoked rosemary sprig and fresh flowers.
  • Drink, Smile, and Repeat.

Tasting Notes: Smoking the rosemary brings out the piney and peppery flavours which are enhanced by the citrus in the cocktail. Blueberries give a fresh, fruity, sweet, and tart note to the cocktail that pairs beautifully with the Sloe Gin that adds the berry flavours into the drink. The Gin gives the citrus and floral tones. Lemon Juice balances the sweetness in the drink and brings out the blueberry flavour as well. Port wine adds a rich complexity and the egg white gives a velvety mouthfeel and a creamy texture to the cocktail.


Food Pairing:

  • Small Plates: Spring Rolls with Peanut Sauce; Cucumber Sandwiches; Onion Rings; Roasted Almonds; Popcorn; French Fries; Cheesy Bacon Sliders; Tandoori Chicken Tikka; Beer Batter Fish Fingers; Bombay Duck Fry with Green Chutney; Calamari Fritters; Chicken Yakitori; Chipotle Chicken Wings
  • Greens / Soups: Peppery Arugula Salad with Raspberries, Mango, and Lemon Vinaigrette; Grilled Chicken Salad; Crab Soup; Butternut Squash Soup.
  • Big Plates: Honey Balsamic Chicken with Sautéed Vegetables; Chicken Teriyaki with Vegetable Stir Fry and Noodles; Sweet and Sour Glazed Pork Chops served with Roasted Broccoli and Asparagus; Barbecued Pulled Pork Burgers with Chips and Slaw; Roast Turkey with a side of Salad and Mashed Potatoes; Kerala Style Duck Roast served with Appam or Steamed Rice; Pan-Seared Salmon served with Tabasco Butter and a side of Salad and Mashed Potatoes; Butter Lobster Risotto; Sesame Crusted Grilled Basa Fillets served with Green Salad; Khow Suey; Pizza; Sweet Potato and Goat Cheese Casserole; Mushroom Ravioli with Parmesan Cream Sauce; Ramen Bowl; Paneer Kulcha with Daal Makhni and Raita.
  • Desserts: Glazed Lemon Pound Cake; Lemon Pavlova; Walnut Maple Pie; Snickers Pie; Chocolate Mousse Cake; Pumpkin Pie.
        
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