Perhaps nothing is more relaxing on a warm summer night than sipping a cocktail as the sun sets. Some cocktails, such as the following recipe for “Blueberry Crush” from Susan Elia MacNeal’s “Infused: 100+ Recipes for Infused Liqueurs and Cocktails” (Chronicle Books), even evoke the twilight hours of summertime with their unique look.
4 or 5 ice cubes
3 ounces Blueberry Vodka (see below)
Dash of lime juice
1 cup cracked ice
1⁄2 cup sparkling water or club soda (optional)
Place the ice cubes in a chilled old-fashioned glass. Place the berries in a small bowl and crush with a fork. Add to a shaker with the vodka, lime juice and cracked ice. Shake for 10 to 15 seconds, then strain over the ice cubes. For a lighter version of the drink, add the sparkling water.
1 750-ml. bottle of vodka
1 quart fresh blueberries
1⁄4 to 1 cup Sugar Syrup (optional; see below)
Decant the vodka into a clean 2-quart glass container with a tight-fitting lid. Soak the original bottle to remove the label. Let dry.
If using frozen berries, allow them to thaw. Place the fresh or thawed frozen berries in a bowl, crush with a fork and add to the vodka. Allow the vodka to infuse away from direct sunlight and intense heat for 3 months. Shake the container a few times each week.
When you’re satisfied with the intensity of flavor, strain the liqueur through a metal sieve into a bowl. Discard the berries. Add the sugar syrup to taste, if desired.
Using a funnel, pour the liqueur into the original bottle (or another container). Label with the name of liqueur and the date. Age for 1 month away from light and heat.
1 cup water
2 cups granulated sugar
Put the water in a small saucepan. Add the sugar. Bring the water to a boil while stirring. Reduce the heat and continue to stir until the sugar dissolves. Cool to room temperature. Select a clean container that will hold at least 11⁄2 cups. Using a funnel, pour the sugar syrup into the container, seal and store in the refrigerator for up to 6 months.