I have been so frustrated lately. Frustrated with the mess in the house (epic), the lack of proper kitchen (currently inevitable), the gloomy days and lack of decent light which makes blog photography very hard… I know that I should somehow I suck it up and get through this but, honestly, I felt a severe lack of blogging mojo this week.
I think I need to step back and feel inspired again and meeting up with fellow food blogger Julia (of Vikalinka) this week and sharing our frustrations helped enormously (if you aren’t familiar with her blog do yourselves a favour and check it out – she is one very talented lady). Julia, if you are reading this, you helped much more than you know.
To combat my feelings of helplessness I made a cake today – for no other reason other than I NEEDED some cake. It was a make-it-up-as-you-go-along affair, finally using up the blueberries which kept falling out of the freezer (it is packed higgledy piggledy) and the cream cheese which I bought for another recipe and never used. The cake was a hit (will share recipe in another post) and the simple act of baking something made feel miles better.
There were a few leftover blueberries and in a fit of ‘waste not, want not’ I decided I would use them up in a cocktail. And thus the Blueberry Gin Sour was born. A very nice ending for those leftover blueberries and a real creative shot in the arm for me. Cheers everyone.
Blueberry gin sour
100g | 3.5oz fresh (or frozen and defrosted) blueberries
2 tbsp simple syrup or 1 tbsp sugar
Juice of 1 lemon (about 60ml | 2oz)
2 tbsp pasteurised egg white (such as Two Chicks)
100ml | 3.5oz gin
2 dashes Angostura Bitters
lemon peel to serve
- Put the blueberries, lemon juice, simple syrup (or sugar) in a glass or measuring jug and muddle with the back end of a rolling pin (or a muddler).
- Strain the juice through a sieve into a cocktail shaker, pressing with a back of a spoon to extract as much juice as possible.
- Add the gin, bitters and egg white and shake vigorously.
- Strain the cocktail into two rocks glasses filled with ice. Decorate with a slice of lemon peel.