blueberry bourbon sour

Blueberries make me think of summer — hot, sticky days spent at my Grandparents’ house in Cape Cod, picking plump berries from the blueberry bushes that lined their walkway. Finding the bluest, sweetest ones before the birds was always a challenge, but the effort was worth it. Even the slightly underripe berries, with the tinge of green that lingered by their stem, were a welcomed, tart treat.

Though blueberries are not in season in the Northeast over the winter months, I find them to be such a festive berry to use over the holidays -- and thankfully they are easy to find in the freezer and fresh from South America all winter long. Their seasonal versatility ensures that they always have a spot at the table — whether in a sauce for a roasted pork loin or folded into buttery pastry dough and baked into a galette. 

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In the spirit of the upcoming holidays, I’m sharing a recipe for a blueberry cocktail — one that’s festive enough to be worthy of a spot at your next party, but also simple enough to enjoy over a cozy night in. It has all the tartness of a traditional sour, with a subtle sweetness from blueberries and warming notes of bourbon and dark brown sugar. I really encourage you to give it a try, even if you aren’t the biggest bourbon fan. 

This post is sponsored by the U.S. Highbush Blueberry Council, but as always, all opinions are my own. You can find my recipe on their website, here. Enjoy!

 

And for another blueberry-inspired cocktail, give this blueberry bellini a try!