Purple rain

Purple Rain by Cam Brown uses BC Blueberries. Dan Toulgoet photo

• 1.5 oz Beefeater London Dry Gin
• 0.75 oz blueberry and black pepper milk syrup (see note below)
• 0.75 oz lemon juice
• 0.25 oz Noe Pedro Ximenez Sherry
• 1 oz egg white
• Topped with soda

Place all ingredients except soda in a shaker with ice and shake well. Strain into a Collins glass filled with ice, and top with soda. Garnish with a dried blueberry. Serves 1.

Blueberry Black Pepper Milk Syrup

• 3 cups frozen blueberries, thawed and muddled
• 2 cups milk
• 2 cups sugar
• 3 black peppercorns, crushed

Add all ingredients in a pot, heat on medium heat. Stir until sugar is dissolved. Let steep for 10 minutes. Run through a fine strainer. Keep refrigerated. Makes about 4 cups.

Recipe by Cam Brown of Ballyhoo Public House

BC Blueberry Council

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