Blueberry Hill

Several weeks ago, I showed you how to make Blueberry Infused Gin.  Today’s recipe, the Blueberry Hill, features this infused gin mixed with Dimmi, blueberry puree, lemon juice, simple syrup, orange bitters and an egg white.  A perfect balance of sweet and tart, the Blueberry Hill has a deliciously complex flavor (provided by the Dimmi) and a crisp, light-as-air texture (via the egg white).  If you are unfamiliar with Dimmi (an Italian aperitif), I would highly recommend introducing yourself.  Dimmi is a sweet, fragrant liqueur infused with vanilla, rhubarb, liquorice, ginseng, bitter orange, Nebbiolo grappa and peach and apricot flower blossoms.  Seriously legit.

In addition to this wonderful recipe, I will also be sharing an interview with Josh Sullivan of Post Prohibition (aka, the dude who came up with this yumzo cocktail).  Continue reading for the recipe and interview.

How did you get into the art of mixology?

Barrel aging, custom bitters and small batch distilleries are big trends right now.  They are changing the market and the way we look at cocktails.  I just got my own barrel.  I’m still trying to choose what to age.

What’s the most scandalous thing that’s happened to you on the job?

Ok… Well I have long left the days of bartending at a college bar so I haven’t encountered anything scandalous recently.  However, when I first started bartending, there was this terrible shot called (of course) the “Panty Dropper”.  A lady at the bar had a couple of these shots, then leaned over and said to me, “I think one more “Panty Dropper” and it might just work!”

As far as pickup lines go, I love the drunk girl around closing time who asks, “So when are you getting off work?”  I say, “Depends… how do you feel about mopping?”

What’s the best line somebody has used to get a free drink from you?

If you’re a regular, you’ll usually get a free drink from me.  I like to reward customers that like to learn.  Occasionally, someone will ask what an amaro is or what Lillet Blanc is.  I like to pull the bottle up on the bar and let them sip test each component that makes up the cocktail they are drinking.  I have found that customers appreciate this and I also enjoy sharing my knowledge.

This interview was slightly edited.

Blueberry Hill

by Brandon Matzek

This recipe is courtesy of Josh Sullivan of Post Prohibition, a Baltimore-based movement that celebrates the craft of the cocktail. Josh enjoys creating well-balanced, artistic cocktails often featuring fresh, seasonal ingredients. If you have enjoyed this recipe, be sure to visit Post Prohibition for more cocktail inspiration.

4.67 from 3 votes

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Servings 1 drink

Ingredients

  

1x2x3x

• 1 1/2 oz. blueberry infused gin
• 3/4 oz. Dimmi
• 1/4 oz. lemon juice
• 1/4 oz. simple syrup (recipe below)
• 1 oz. blueberry puree (recipe below)
• 2 dashes orange bitters
• 1 egg white*

Instructions

 

• Add gin, Dimmi, lemon juice, simple syrup, blueberry puree, orange bitters and egg white to a cocktail shaker (no ice!). Cap the shaker and shake 4 or 5 times (this process of dry shaking emulsifies the alcohol and egg white). Add ice, then shake again until your drink is nice and chilled. Strain into a martini glass.
• I decided not to garnish this drink because I found the pale purple foam on top to be very visually appealing. If you would like to add a garnish, you could try raw blueberries (skewered with a toothpick) or a twist of lemon zest.

To make simple syrup:

• Warm equal parts white sugar and water over medium heat (I usually do 1 cup of sugar and 1 cup of water), stirring until sugar is completely dissolved. Bring mixture to a boil, bubble for 1 minute, then remove from heat. Let cool before using.

To make blueberry puree:

• Give 1 cup of blueberries a good rinse (precise measurements are not needed here). Do not dry. Add blueberries to a small pot and warm over medium heat, stirring occasionally. Cook until blueberries have released a decent amount of juices. Remove from heat and transfer to a small food processor. Add a dab of water and process until smooth. Pour mixture through a fine mesh basket strainer into a clean bowl (you can use a spatula here to help press the liquids through strainer). Discard the solids. Let cool before using.

Notes

*When using raw eggs in a recipe, be sure your eggs are very fresh (and preferably organic). I would recommend separating the egg white into a small bowl before adding to your cocktail shaker. It's not a fun task trying to fish out a small bit of egg shell from your cocktail shaker!

Tried this recipe?Tag @brandiego on Instagram so I can check it out!

Brandon

I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!