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 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 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.
How to make a blueberry gin sour
Step 1. Muddle the blueberries, lemon juice and sugar (or sugar syrup). This can be done in a glass as in the video or directly in your cocktail shaker. If you want a really smooth cocktail then strain the pulp first and use the juice only in the cocktail.
Step 2. Add the gin and egg white and shake without ice. This (called a dry shake) will cause the egg white to foam up more but it’s not essential. Using a fresh egg white, as opposed to pasteurised egg white from a carton, will also create a better foam.
Step 3. If you have shaken without ice now is the time to add plenty of ice and shake again to chill your drink. Taste your cocktail by dipping a straw into the shaker. Make any final adjustments: do you need to add more lemon juice?
Step 4. Strain into a rocks glass filled with ice or a chilled coupe glass without ice if you prefer.
Love blueberries? Try these recipes!
- Blueberry basil Moscow Mule cocktail
- Blueberry bundt cake with blueberry lemon glaze
- No-Bake Blueberry Lime Cheesecake
- Blueberry Waffles with Whipped Coconut Cream
- Blueberry and Almond Traybake
Blueberry gin sour cocktail: refreshing, pretty, and the perfect balance of sweet and tart.
- 100 g | 3.5oz | 1 cup fresh or frozen and defrosted blueberries
- 2 tbsp simple syrup or 1 tbsp sugar
- 4 tbsp fresh lemon juice from one large lemon
- 2 tbsp egg white
- 100 ml | 1/3 cup + 1 tbsp gin
- 2 dashes Angostura Bitters optional
- 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).
Add the muddled blueberries into your shaker.
Add the gin, bitters and egg white and shake vigorously to foam up the egg white. Be careful as the egg white will expand and your shaker might leak.
Add plenty of ice into your shaker and shake for 30 seconds.
Strain the cocktail into two rocks glasses filled with ice. Decorate with a slice of lemon peel.
If you want a really smooth cocktail, strain the muddled blueberries and extract the juice before adding to your shaker.
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