• 5 mint leaves
• 5 blueberries
• 2 oz Rémy Martin VSOP Cognac
• 0.5 oz Demerera syrup (see note)
In a julep cup, gently muddle the mint and blueberries. Add the Cognac and sugar syrup and stir. Fill the glass with crushed ice, and garnish with a mint sprig and freeze-dried blueberries. Serves 1.
Note: To make the Demerara syrup, combine 1 cup brown sugar with 0.5 cup water and heat, stirring, until fully dissolved.
—Recipe by Cam Brown of Ballyhoo Public House
THIS POST IS SPONSORED BY:
BC Blueberry Council