• 1.5 oz blueberry-infused Beefeater Pink (see note)
• 0.5 oz Alvear Medium Sherry
• 1 oz Campari
• 0.75 oz Martini sweet vermouth
• 2 drops saline solution
• 1 lemon zest
Place all ingredients (including the lemon peel) in a mixing glass and and stir. Strain into a coupe and garnish with the lemon zest. Serves 1.
Note: To infuse the gin, pour it into a 1L jar then add a handful of lightly mashed blueberries, and allow it to sit overnight.
—Recipe by Cam Brown of Ballyhoo Public House
THIS POST IS SPONSORED BY:
BC Blueberry Council