
From Imbibe Magazine·View original →
Add all of the ingredients to a shaker with ice. Shake vigorously, then double strain into a double rocks glass over a large ice cube. Garnish.
Blueberry SyrupAdd the sugar and blueberries to a saucepan and muddle gently. Add water to the pan and place on medium/low heat, stirring constantly. Once the sugar is dissolved and the blueberries are soft and incorporated, take off the heat and let cool. Strain through a fine mesh strainer and place in a container with a lid. Will keep in a refrigerator for up to 3 weeks.