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Pickled Blueberry Smash

Hugh Acheson created this delicous drink for morning show, CBS This Morning: Saturday.  Watch Chef Acheson talk about this here.
  • 1 1/2 ounces Beefeater 24 gin
  • 1/4 oz Luxardo Maraschino Liquer
  • 2 to 3 mint leaves
  • 1 sprig of lemon thyme
  • Heaping spoon of pickled Georgia blueberries
  • Lemon wedge crushed ice

1.  In a double old-fashioned glass muddle the blueberries and lemon thyme thoroughly with the maraschino liquor.

2.  Add the mint leaves and gently press put do not make a pesto.

3.  Add the gin and stir gently to combine. Grab a clean dish towel and fill it with ice.

4.  Use something heavy to crush the ice into small pieces.

5.  Add the ice to the glass with all the other ingredients, squeeze the lemon wedge over the top and gently stir.

6.  Be careful not to bring too much of the blueberries and mint to the top for texture purposes.

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