Several weeks ago, I was browsing around the internet looking for a flavored simple syrup recipe when I stumbled upon this wonderful website called Post Prohibition. Run by Josh Sullivan, Post Prohibition is Baltimore-based movement dedicated to coming up with some serious cocktails. Now as you all know, I have a strong affinity towards home infused alcohol and killer cocktails, so you can imagine the excitement I was feeling when I first discovered this trove of hand crafted beverages, infusions and simple syrups. Given that Kitchen Konfidence and Post Prohibition share some of the same ideas and values, a partnership between the two seemed completely natural (duh. winning.). Over the next few months, expect to see some totally fun, imaginative cocktails courtesy of Josh Sullivan.
This recipe for Blueberry Infused Gin is the base for a pretty spectacular cocktail (to be featured in the next several weeks). The infusion is made with cooked, organic blueberries and a full bottle of citrusy Plymouth Gin. Bright, fruity and delicious, the finished gin can be layered into a cocktail or simply enjoyed on the rocks. Continue reading for the recipe.
Blueberry Infused Gin
- 3 cups organic blueberries
- 1 750 ml bottle of Plymouth Gin
Give blueberries a good rinse, then add to a large pot (no need to dry them). Warm blueberries over medium heat, stirring often. Cook blueberries until they release a decent amount of liquid.* Remove from heat and let cool to room temperature.
Add blueberries with juices to a large, airtight jar. Pour in entire bottle of gin. Seal the lid and store in a cool, dark spot for 5 days. Be sure to give the jar a good shake at least once a day.
After 5 days, strain infused gin through a fine mesh basket strainer into a clean bottle or container. The more solid bits you strain out, the longer the gin will last! Store in the refrigerator.
*You can eyeball this step. I stopped cooking the blueberries once more liquid was visible than solid berries.