file under cocktails: Kentucky Summer Blues

Last night was the last Thursday Drink Night before Tales of the Cocktail and the theme turned to crushed ice.  Its been a few weeks since I’ve had a chance to catch up with the Mixoloseum crew, so even though time was tight last night, I pulled together a cocktail and popped my head in before things wound down.

I’ve had a bottle of Chambord sitting in my liquor cabinet (hidden at the back) that hasn’t gotten much use.  Truth be told, its one of those sweeter liqueurs that I find hard to pair with much, so it gets passed over in favour of the Cointreau and Maraschino.  I was bound and determined to use it, and as I was musing, I figured Bourbon might be just the ticket.  Originally, I was aiming to use raspberries, but as it turned out, blueberries were the only seasonal berries in the kitchen!

Kentucky Summer Blues:

Muddle together:

• 1 dozen blueberries
• 1/2 oz. Chambord (up to 3/4 oz. if you prefer sweeter)

Add:

• 1 1/2 oz. Makers Mark
• 3/4 oz.  lemon juice (fresh)

Shake with ice.  Double strain into a highball glass filled with crushed ice.

Float 1 tsp. Crema de Mezcal on top.  Garnish with fresh blueberries.  Serve with a straw.