Blueberry-Verbena Collins
When you’re hosting a party, the chattering of a cocktail shaker signals celebration and conviviality like nothing else. The recipe for this refreshing summer sparkler serves two, so keep mixing and shaking if you’re serving a crowd.
Ingredients
- 1/2 cup (2 oz./60 g) fresh blueberries
- 2 fresh lemon verbena leaves, plus more leaves for garnish
- 1/3 cup (2 1/2 oz./75 g) sugar
- 1/2 cup (4 fl. oz./125 ml) vodka
- Sparkling water as needed
Directions
In a saucepan over medium-high heat, combine the blueberries, lemon verbena leaves, sugar and 2 Tbs. water. Bring to a boil, then reduce the heat to a simmer and cook for 2 minutes. Remove from the heat and let cool to room temperature.
Fill a cocktail shaker a third full with ice. Add 2 fl. oz. (60 ml) of the blueberry-verbena syrup and the vodka. Cover the shaker and shake vigorously until well chilled. Strain into 2 ice-filled glasses and top with sparkling water. Garnish with verbena leaves and serve immediately. Serves 2.
Adapted from Williams Sonoma Newlywed Entertaining (Weldon Owen, 2016)
