Happy Friday! What are ya’ll up to this weekend? I’m heading down to my ol’ college town of San Luis Obispo to hang out with friends, do a little shopping, and enjoy some r&r before our little babe arrives.
You might have noticed all of the cocktails we’ve been whipping up in the kitchen lately (my co-workers have been moreeee than happy to taste-test them for you ;)). Cocktails seem to be synonymous with summer, especially when paired with our delicious berries. Looking for a new cocktail twist? Try this pickled blueberry cocktail developed by our favorite chef, Lorin. Made with pickled blueberries, strawberries, coconut water and rum, it is sure to quench your thirst this weekend!
Ingredients
2 oz strawberry-coconut water*
2 oz rum
½ oz strawberry simple syrup*
2 each fresh strawberries, stems removed
10 ea pickled blueberries*
Directions
*To make strawberry simple syrup, combine ½ cup sugar, ½ cup water, and 8 strawberries in a small saucepot. Bring just to a boil and then chill till no longer warm in refrigerator. Using a fine mesh strainer, strain syrup into a container and discard strawberries.
*To make pickled blueberries, combine ¼ cup sugar, ¼ cup apple cider vinegar, and ½ cup water in a small sauce pot. Bring just to a boil and then pour over ½ cup fresh blueberries. Chill until cold.
To make strawberry coconut water, using a blender, blend together 1 cup coconut water and 5 chopped strawberries. Strain through a fine mesh strainer. Set aside.
In a cocktail shaker, combine rum, strawberry-coconut water, strawberry simple syrup, and fresh strawberries. Muddle until strawberries are broken up.
Add a few ice cubes and shake until well combined and cold.
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Recipes using 10 ingredients or less including:
