Cuban Blues (including a zero-proof version)

Cuban Blues by Cam Brown can also be made as a zero-proof cocktail. Dan Toulgoet photo

REGULAR VERSION: 
• 1.5 oz Havana Club 3 rum
• 0.5 oz Cointreau
• 0.25 oz Green Chartreuse
• 0.75 oz blueberry, banana, basil orgeat (see note)
• 0.75 oz lime juice

ZERO-PROOF VERSION:
• 2 oz Seedlip Grove
• 0.25 oz Seedlip Garden
• 2 dashes non-alcoholic orange bitters
• 2 drops saline solution
• 0.75 oz blueberry, banana, basil orgeat (see note)
• 0.75 oz lime juice

BOTH VERSIONS:
Place all the ingredients in a cocktail shaker with ice. Shake well and strain into a rocks glass. Add crushed ice and garnish with freeze-dried blueberries, 2 halves of an orange wheel and a large basil leaf. Serves 1.

NOTE:
Blueberry, banana and basil orgeat

• 2 cups orgeat (almond syrup; find it at Gourmet Warehouse)
• 1 ripe banana
• 3 basil leaves
• 1 cups frozen blueberries

Blend all ingredients in a blender. Fine strain and refrigerate. Makes about 3 cups.

Recipe by Cam Brown of Ballyhoo Public House


THIS POST IS SPONSORED BY:
BC Blueberry Council
BCBlueberry.com

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