Gin Blueberry Smash is a fantastic cocktail to mix up in winter, at a time of the year when summer seems a distant memory and the excesses of the Christmas season all too recent. The combination of blueberries and rosemary in a cocktail may seem like a strange one, but trust me, the taste is sublime and fresh.
With blueberries available all year round in supermarkets and rosemary a hardy herb that can withstand rigorous winter temperatures, it is inevitable that sooner or later they will meet in the kitchen.
Blueberries and rosemary have a strange affinity. Rosemary is such a strident herb you would think that it would boss the delicate fruitiness of the blueberry right out of the glass. And I confess I’m not particularly fond of it in cooking.
But when combined with blueberry in a cocktail something quite magical happens. The blueberry brings out a silky sweetness in the rosemary and the rosemary elevates the somewhat bland taste of the blueberry to new fruity heights.
I have tried this Gin Blueberry Smash with several herb variations and I always come back to rosemary. Mint, especially my favourite black mint, comes a mediocre second place. And thyme, even lemon thyme, demolished the blueberry.
The gin smash is an old cocktail, a variation on a gin sour. I love its simplicity and flexibility. You can be as creative as you please with your flavours, as long as you roughly stick to the ratios of gin, citrus juice and syrup.
Old fashioned or similar
- 10 ~ 12 blueberries
- 1 sprig rosemary
- 60ml / 2oz gin
- 15ml / 0.5oz fresh squeezed lemon juice
- 10ml / 0.3oz simple syrup
- Muddle the blueberries, lemon juice and sprig of rosemary in a shaker. The blueberries will need quite a pummeling to release their lovely pink colour.
- Make sure to add the lemon juice at this stage, otherwise, the blueberries turn a muddy beige colour very quickly.
- Add the simple syrup and gin to the shaker with ice.
- Shake vigorously.
- Double strain through a Hawthorne strainer and fine strainer into an old fashioned glass with large chunks of ice.
A sprig of rosemary and a few blueberries.
This recipe was first created for the Black Shuck Whirlybird Gin. Click here for gin review.