* 2 ounces gin
* 1/2 ounce St. Germain
* 1 Tbsp fresh blueberries
* 1 Tbsp fresh ginger, peeled and thinly sliced
* Ginger beer
Muddle blueberries and ginger in glass. Fill glass with ice, then add gin and St. Germain. Stir well and top with ginger beer. Garnish with a few more fresh blueberries.
As printed, this recipe calls for the ginger to be finely chopped, but the “tip” section on the same page suggests it should be sliced. I decided that sliced is the way to go, as the ginger is muddled in the glass and you probably don’t want a mouthful of ginger bits when you’re drinking this. I used Fentiman’s ginger beer.
This recipe comes from the latest issue of Imbibe Magazine and was created by Michael Geist at The Edison in Los Angeles. I’m not a fan of The Edison, as I wrote last summer, but I’ll give them credit for making a nice cocktail even if I don’t plan to order one in person.
Sarai took this photo in front of the blueberries growing in our front yard. I can’t wait until those are ready to harvest.